Chicken and Chorizo Tray Bake

Preheat the oven to 400°F (390°F).

Slice the red bell pepper, halve the red onion, and slice the cherry tomatoes; set aside.

Slice the chorizo into discs and set aside.

Season the chicken thighs on both sides with salt and pepper.

Heat a glug of olive oil in a large oven‑proof pan over medium‑high heat and brown the chicken thighs skin‑side down for 2–3 minutes, then flip and brown the other side for another 2–3 minutes.

Remove the chicken and set aside on a plate.

In the same pan, add the sliced pepper, onion pieces, halved garlic cloves, and the half‑teaspoon of dried oregano; sauté for a couple of minutes until fragrant.

Add the olives, cherry tomatoes, and sliced chorizo to the pan and stir briefly.

Return the browned chicken thighs to the pan, nestling them among the vegetables and chorizo.

Transfer the pan to the preheated oven and bake for 30–40 minutes, until the chicken is cooked through and the vegetables are roasted.

Remove from the oven, squeeze fresh lemon juice over the dish, and serve.