Oven baked Spanish style chicken thighs

This recipe is extremely easy. Requires very little effort and cooks itself. What more do you want?
Chicken thighs are very tasty and also inexpensive. I buy them on the bone with the skin on. I find the meat is juicy and tender and far more tasty than the breast meat.
This is a really inexpensive way of feeding a whole family, or creating a main course when you have people over.

I often cook it on a week night when I have things in the fridge to use up. The chicken thighs will crisp up in the oven and release juices. So regardless of what other ingredients you use, it will be super tasty. In the past I have used onions, mushrooms, peppers, herbs, garlic, chilli, potatoes, parsnips, ham, bacon lardons, chorizo/salami.... You can also throw in some veg for the last minute of cooking. Green beans or spinach works particularly well.
The idea is to buy the chicken, but then throw in whatever else you have in your fridge. Not buy the ingredients especially.

When I made it this week I had one red onion left, a handful of cherry tomatoes that were going a bit soft, a 1/3 of a big ring of chorizo sausage going out of date. Plus half a lemon that had seen better days. Those flavours go perfectly well with chicken. Chorizo especially is great, as the paprika, chilli and garlic in the sausage flavours come out when cooked to add colour and flavour to the dish.

This is the recipe:

To serve 2 people:

1 pack of 6 British chicken thighs (on the bone and skin on) approx 500g.
1 red onion (a white onion would be just as good)
Handful of cherry tomatoes
Fresh Parsley
Spicy Chorizo sausage - enough to cut into about 10-15 slices/chunks.
* I tend to buy these in rings. They are great as often cost £2-3 but you only need a little at a time and as they are cured meat, they stay in date for a while, so you get lots of use out of them.
A splash and olive oil
Salt and pepper

Method:

Preheat your oven to 180C (fan)

Find a decent size oven proof dish. Put a dash of olive oil in and place the chicken evenly in the dish.

Chop your onions and chorizo roughly and disperse evenly in the dish.

Cut the lemon into 1/8 pieces and place in between the chicken pieces.

Throw the cherry tomatoes in.  *You can add them for the last 10 mins of cooking if you prefer them not to burst.

Sprinkle with chopped parsley (save some to so you can sprinkle on again at the end) and season well with salt and pepper.

Place in the oven to cook for approx 35-40 mins. The chicken should be cooked through, with nice crispy skin.

*Check on the chicken 2 or 3 times turning the chorizo pieces and onion to make sure not too brown around edges.

When cooked sprinkle once more with parsley and a little more black pepper.

Serve with green veg or a salad and some potatoes if you fancy.
*They go great any variety of potatoes as there is loads of juice and flavour from the chicken. So skin on wedges, sauteed potatoes, new potatoes (boiled or roasted) or even mash works well.

Enjoy!