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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.  
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 chicken legs or 8 drumsticks & thighs
  • 150 g chorizo ??cooking sausage
  • 2 large red onions
  • 1 green bell pepper
  • 1 red bell pepper
  • 3 sprigs of thyme
  • 2 bay leaves
  • 1 tsp dried chilli flakes optional
  • 2 Tbsp olive oil
  • 200 ml white wine

Method
 

  1. Preheat the oven to 190°C.
  2. Slice the chorizo into 2 cm pieces.Slice the peppers into strips.Peel the onions, cut them into wedges.
  3. 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.
  4. 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!).
  5. Serve war with side dishes of your choice.