Here’s a simple no fuss meal thanks to Julia Busuttil Nishimura via the ABC.
Preheat your oven to 180˚C (350ºF). In a roasting tray add a drained and rinsed can of chickpeas, a roughly chopped chorizo, 200g (7 oz) of cherry or chopped tomatoes, 1 red onion cut into wedges and 3 sprigs of fresh oregano. Lightly crush 4 cloves of garlic and toss them in. Add 3 tablespoons of sherry or red wine vinegar and 1½ tablespoons of olive oil. Season with salt and freshly ground black pepper and toss everything to combine. Arrange 2-4 chicken Marylands skin-side up on top and season with a little more salt and pepper. Sprinkle with 1 teaspoon of smoky paprika and drizzle with another 1½ tablespoons of olive oil. Roast 45–50 minutes or until the chicken is golden and cooked through. Serve with a fresh green salad and some crusty bread.
michelle picker cooks 