Add this easy dinner recipe to your repertoire – simply pop herby chicken thighs into a roasting tin with colourful veg and spicy sausage. To make this keto-friendly, serve with keto bread.
Prep:15 mins
Serves 4
4 fat garlic cloves1 tbsp fresh thyme leaves, plus a few sprigs4 tsp olive oil8 chicken thighs on the bone, excess skin trimmedeconomy bag mixed peppers (about 700g), halved and deseeded140g piece of chorizo, roughly chopped (we used a spicy one)20 pitted black olives200g cherry tomatoes3 tbsp sherry vinegar or red wine vinegarcrusty bread, or keto bread, to serve
STEP 1Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don’t have a pestle and mortar, finely grate the garlic, then stir everything together.STEP 2Rub the herb and garlic paste on the underside of the chicken to flavour it.STEP 3Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.STEP 4Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty or keto bread, pasta or potatoes.
