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Chicken, chorizo and chickpea traybake (serves 4)

This is such a simple recipe that you can adapt to whatever you have in the fridge or pantry, add in courgettes, onions, kidney beans, fennel, tenderstem broccoli, whatever takes your fancy.

• 8 chicken thighs, skin on and bone in
• 2 red/orange/yellow peppers, sliced quite chunkily
• 24 baby new potatoes, larger ones cut into half or cut up 2 large potatoes into wedges
• 1 tin chickpeas, drained
• 1 chorizo ring, cut into 1cm pieces
• Handful cherry tomatoes
• 4 cloves garlic, sliced
• Couple sprigs rosemary (optional)
• 4 tsp fajita seasoning
• 1 tsp smoked paprika
• Olive oil to drizzle
• Pinch salt flakes

1. Heat your oven to 220C.
2. Put the potatoes, peppers, chickpeas chorizo, tomatoes, rosemary and garlic in a roasting tray.
3. Top with the chicken thighs, skin side up.
4. Scatter over the fajita seasoning, salt and drizzle with olive oil.
5. Bake for 40-45 minutes