Method
Preheat your oven to 200°C (Gas Mark 6), then take a large, deep roasting tin and put the prepared onions and potatoes into it. Add the olive oil, a good pinch of sea salt and some black pepper, then toss everything together. Put the tin into the hot oven and roast for 30 minutes, then take it back out of the oven and add the chopped peppers, tomatoes, olives, garlic and chorizo pieces and give everything a gentle stir to mix it all together. Next, use a sharp knife to make two slashes in the top of each chicken thigh, then sprinkle the meat with the smoked paprika and some freshly ground black pepper. Sprinkle the thyme leaves over the vegetables, then place the chicken thighs on top of the veg and put the roasting tin back into the oven for about 45 minutes. About halfway through the cooking time, use the juices in the tin to baste the chicken. The traybake is ready when all the veg are tender and the chicken thighs are properly cooked through (any juices should run clear when the meat is pierced with a skewer); dish it up straight away, with some of your favourite bread for mopping up the juices.