I use a ‘chorizo’ made from cured, spiced beef that we import from France to replace the traditional traife version in this colourful one-pan supper dish. If chorizo (and chillies) aren’t your thing, leave them out — it will still be tasty.
 

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• Pre-heat your oven to 190°C and double line your grill pan with foil.
• Peel and slice the red onions into about 8 wedges each; halve and slice the courgettes into 2cm-thick slices and then chop the other vegetables into similar sized pieces. l Add to the the pan with the halved garlic cloves and sprigs of thyme and rosemary.
• Drizzle the vegetables with olive oil (you don’t need to use extra virgin for this) and season with salt and pepper. Give everything a good stir to coat, then spread evenly over the bottom of the pan.
• Scatter over the sun-dried tomatoes, olives, chillies and beef ‘chorizo’, then place the chicken among the vegetables — skin side up.
• Sprinkle the chicken pieces with salt, pepper, smoked paprika and chilli flakes.
• Drizzle over a little more oil and roast for approximately 60 to 75 minutes depending on how fierce your oven is.
• If the chicken is browning too quickly, cover with some foil for the last 20 minutes.
• Serve scattered with chopped parsley with a side of your choice of plain rice, couscous or quinoa.
• Cleaning up will be a breeze; just scrape the bones into the foil, scrunch it up and throw it away and you should be left with a gleaming clean grill pan.