Roasted Chicken Thighs with Chorizo, Tomatoes and Chilli

I had to change last night's meal choice as I just had to have chicken for some reason.  So here's what I cobbled together.  Roasted chicken thighs with chorizo, tomatoes and chilli served with a pasta bake.  I used a homemade pasta sauce as I try to keep a supply in the freezer.  As a failsafe I keep a jar of "Seasons of Change, Tomato and Basil" sauce in the cupboard.

Ready for the oven

Ingredients for the Chicken dish - serves 4

8 plump chicken thighs

1 pack of baby chorizo

3 whole red chillies, optional

3 whole garlic cloves

4 - 6 ripped sun dried tomatoes 

Fresh basil, oregano, rosemary and parsley.  Or use a teasp of dried italian herbs

Olive oil to coat the meat

Salt and pepper.

Method

Into a sturdy roasting tray I placed 8 chicken thighs and added a pack of baby chorizo sausages, some sun dried tomatoes, whole garlic cloves, whole red chillies, the herbs, chillies and a generous glug of olive oil to coat the chicken.  I baked it at 180C for 50 minutes as the thighs were quite large, until cooked through. 

Pasta bake

3/4 of a 500g bag of fresh penne

Pasta sauce, I used homemade or try 'Seeds of Change, Tomato and Basil Sauce'.

Basics, mini mozzarella balls

A cup of frozen peas

Chopped asparagus or small florets of broccoli.

Method

Whilst the chicken was cooking I part cooked some penne pasta, drained the pasta, and poured home made tomato sauce over it.  This was then tipped into a tray and I added baby mozzarella balls, peas, and chopped asparagus.  Lastly I tasted the sauce and added a twist of black pepper.  It was baked at 180C for 20 minutes until the cheese had melted.