Spanish chicken recipe

I've been cooking variations of this for yonks. So simple, yet delish.

8 chicken pieces, with skin on. Ask your butcher to chop up a chicken for you - easier than doing it yourself really

2 chorizo sausages

1 spanish onion

3 Kipfler or similar waxy potatoes

1 red, yellow, or orange capsicum

six cloves of garlic

1 tsp or more smoked paprika 

1 lemon, cut into wedges

salt and pepper

Italian, flat leaf parsley to serve

Place chicken, skin-side up in the bottom of a lightly-oiled baking dish. Cut chorizo into bite-sized chunks and pop in between the chicken . Cut the capsicum into 1 inch chunks, cut onion into quarters, and quarter the peeled potatoes. Arrange all ingredients artfully around each other and sprinkle with smoked paprika. Dust with a good, generous pinch of salt (Maldon or Murray Pink Salt are my faves) and grind over plenty of black pepper. 

Cover with foil and bake in 180 degree fan-forced oven for 15 minutes, then remove foil and bake further 10 - 15 minutes until potatoes are nicely browned and the chicken's cooked through. Sprinkle with a good handful of roughly chopped parsley and serve with a nice green salad. 

This serves three to four people quite nicely thank you.