This chop, toss and bake dish erases effort on nights that are a little stretched. Spanish-leaning and roasted to golden goodness with salty chorizo, nutty chickpeas and a drizzle of honey, the robust flavours in this one pan chicken do double time in half the time.
Preheat oven to 200°C. Cut chorizo into small pieces. Peel and trim eschalot and cut into small wedges. Remove core and seeds from capsicum and cut into 4cm pieces.
Drain chickpeas. Place chorizo, eschalot, capsicum, chickpeas and chicken on a large baking tray and season with salt and pepper.
Add oregano, olive oil and red wine vinegar to tray and toss well to coat. Drizzle honey over chicken and vegetables.
Place chicken and chorizo mixture in oven and roast for 25–30 minutes or until golden brown and chicken is cooked through. While chicken is cooking, continue with step 5.
Pick parsley leaves from their stems and roughly chop. Mix salad leaves with your favourite dressing.
Slice chicken. Divide chicken and chorizo bake between bowls, top with parsley and serve with salad.