Baked chicken leg with chorizo and bell pepper
This Spanish-style Baked chicken leg with chorizo and bell pepper is ideal for midweek supper or a lazy weekend meal. It’s super easy to make, gluten and dairy-free – most importantly absolutely delicious. Serve it with rice or mashed potatoes and a crispy salad on the side. You can scatter some black olives or fresh herbs ( parsley, coriander etc) over the dish, just before serving.
Ingredients
Method
- Preheat the oven to 190°C.
- Slice the chorizo into 2 cm pieces.Slice the peppers into strips.Peel the onions, cut them into wedges.
- Place the chicken legs in a large baking tray. Scatter the sliced vegetables, chorizo and bay leaves around them. Season with salt & pepper, sprinkle the thyme leaves and chilli flakes (if used) all over, then drizzle with olive oil.
- Bake for 20 minutes, then pour over the wine. Bake for another another 20-30 minutes, until the chicken is golden brown (and cooked through!).
- Serve war with side dishes of your choice.