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1
Preheat the oven to 200C/Fan 180C/Gas 6.
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2
Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper.
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3
Toss everything together lightly and roast for 20 minutes.
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4
While the vegetables are roasting, skin the chorizo and cut the meat into thin slices - 5mm is about right.
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5
Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife.
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6
Season all over with black pepper.
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7
Mix the paprika and oregano together and set aside.
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8
Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times.
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9
Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano.
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10
Season with a little salt and return to the oven for 20 minutes.
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11
Take the tin out of the oven.
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12
Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken.
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13
Tuck the pepper strips loosely around the chicken and vegetables.
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14
Turn the oven up to 220C/Fan 200C/Gas 7.
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15
Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.
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16
As you eat, squeeze the garlic out of the skins and enjoy the deliciously soft and fragrant flesh.
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17
Just don't kiss anyone afterwards!
