Roast Chilli Chicken

This is a family favourite – perfect in the winter or ideal in the summer, served with couscous or rice.

6 free range chicken thighs (skin on)
2 onions sliced
red pepper sliced
celery stick chopped
optional extras e.g. sliced chorizo, courgette, mushrooms, aubergine…
chilli flakes
olive oil
salt & pepper.

This is very easy to prepare and all you need to do is chose what is in the fridge and what to eat with it! Pre heat the oven to 200C/Gas 7. Slice the onions, peppers and celery and lay on the bottom of a large roasting dish. Pop the thighs on top. drizzle some olive oil on the thighs and rub in. Sprinkle salt, pepper & chilli flakes on top to taste. Also add chorizo slices at this stage if using. Place in the oven for 20 minutes and then add the soft vegetables (mushrooms, courgette etc) for another 10 minutes so that the chicken is cooked through with a lovely crispy skin.
Serve with savoury couscous or rice, mash or roast new potatoes or even a great green salad.