Everyone loves an easy one tray bake. With the vibrancy of the peppers and cherry tomatoes, this chicken dish brings brightness from oven to table. Cooked in a large Lodge roasting dish, it is sure to please family or friends for dinner. Perfectly served with some crusty warm bread.

INGREDIENTS

200g chorizo sliced
8 shallots halved
500g cherry tomatoes
2 red capsicums chopped
1 head of garlic top trimmed
6 boneless chicken thighs, skin on
2 Tbsp olive oil
½ tsp smoked paprika
2 sprigs of fresh rosemary
2 Tbsp red wine vinegar
2 tsp caster sugar
390g tin of butter beans drained
200g kalamata olives

METHOD

Heat the oven to 180ºC fan bake. In a small Lodge skillet, fry chorizo until crispy. There’s no need to add oil to the pan because chorizo has a lot of fat in it.
Place the chorizo in the Lodge cast iron roasting dish, along with the shallots, cherry tomatoes, red capsicum, garlic and chicken. Top with olive oil, smoked paprika, rosemary, red wine vinegar, caster sugar and season with salt and pepper. Toss to combine and then turn the chicken thighs skin side up.

Place in the oven and roast for 40 minutes. Occasionally baste the chicken thighs with juices. Remove the chicken thighs from the roasting dish and set aside. Add the butter beans and olives and gently stir through. Place the chicken thighs back on top and return to the oven for 10-15 minutes or until chicken is cooked through and golden brown.