Spanish Chicken Tray Bake

This is a super easy, healthy, and tasty one pot, perfect for a mid week meal. The inspiration came from the Hairy Dieters book but I made a few adaptations to suit my own preferences.

Ingredients
1 red onion, cut into 8 wedges
2 large (regular jacket potato sized) sweet potatoes, peeled and cut into bite sized pieces
6 garlic cloves, crushed a little
100g chorizo slices
1 green pepper, cut into bite sized pieces
1 red pepper, cut into bite sized pieces
4 tomatoes, quartered
5 chicken legs
2 tsp paprika
1 tsp dried oregano
1/2 tsp chilli powder
Salt and Pepper for seasoning

(Makes enough for 2 greedy people's evening meals and 1 smaller serving for lunch the next day- reheat thoroughly! You could always add a little more or less veg and chicken legs to fill more or fewer mouths if you wished.)

Method

1. Preheat the oven to 200C fan.
2. Put the potatoes, onion, garlic, tomatoes and a pinch of salt and pepper in a large baking tray or pyrex dish. Bake for 20 minutes.
3. Add the chorizo to the dish and stir it through the veg, place the chicken legs on top. Sprinkle the paprika, oregano and chilli powder, plus a pinch more salt and pepper, over the chicken legs and rub into the skin. Return to the oven for a further 20 minutes.
4. Remove the dish from the oven, carefully tilt it to one side and use a large spoon to pour the juices in the bottom of the dish back over the chicken legs to baste them. Add the peppers to the tray and return to the oven for the final 20 minutes. 
5. Serve on large, deep plates, veg first, chicken legs on top. Getting stuck in to the chicken with your fingers is advised! Get the napkins at the ready!