Recipe found on

Prep Time: Under 30 minutes Cooking Time: 30-60 minutes

Serves 4


  • 2 onions, quartered
  • 2 red peppers, seeds removed, quartered
  • 1 yellow pepper, seeds removed, quartered
  • 8 large tomatoes, preferably on the vine
  • 3 oz chorizo, sliced
  • 15 oz can cannellini beans, drained and rinsed
  • 4 garlic cloves, bashed
  • 2 sprigs fresh rosemary
  • 8 chicken thighs, skin-on, bone-in
  • 2 Tbsp olive oil
  • 1 tsp sea salt flakes
  • Freshly ground black pepper


  1. Preheat the oven to 400°F.
  2. Put the onions, peppers, tomatoes, chorizo, beans, garlic and rosemary in a very large roasting pan (you may choose to use two pans instead). Top with the chicken, then drizzle with the oil.
  3. Scatter with the salt and a big pinch of pepper. Roast for 1 hour, or until the chicken is cooked through and the skin is golden brown. To check if the chicken is cooked, pierce the thickest part with a skewer; the juices should run clear. If there is any sign of pink, return the bake to the oven until the chicken is cooked.
  4. Leave the chicken to rest for 10 minutes, then serve with the vegetables. Enjoy!