On a baking sheet, broil red peppers cut side down, until blackened, about 12 minutes. let cool enough to handle. Peel off blackened skins. ( Make-ahead- Refrigerate in airtight container for up to 2 days )
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In roasting pan, combine red pepper, onion, tomatoes, chorizo and garlic. Toss chicken with oil to coat. Combine thyme, salt, sweet and smoked paprika and cayenne pepper; rub all over chicken. Place, skin side up, on vegetable mixture in pan. Roast in 450 F oven basting halfway through, until juices run clear with chicken is pierced, about 45 minutes.
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