3 red onions, cut into wedges
3 cloves garlic, bruised
300g chorizo, cut into chunks
3 sweet potatoes, cut into chunks
1 red pepper, cut into chunks
1-2 tsp smoked paprika
6 chicken thighs
2 tbsp olive or avocado oil
250g cherry tomatoes on the vine
- Heat the oven to 200°C. Scatter the onion wedges, garlic, chorizo, sweet potato and pepper into a large roasting tin. Sprinkle over the smoked paprika and stir.
- Place the chicken thighs on top of the onion mixture, drizzle with the oil and season with salt and freshly ground black pepper. Roast for 25 to 30 min.
- Add the tomatoes (still on the vine) to the pan, baste with the juices and return to the oven for a further 10-15 min until cooked through. Add the spinach for the final 5 min of cooking.