Preheat the oven to 2000C/Fan 1800C/Gas 6.
Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with
sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.
While the vegetables are roasting, skin the chorizo and cut the meat into thin slices— 5 mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper.
Mix the paprika and oregano and set aside.
Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times.
Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano.
Season with a bit of salt and return to the oven for 20 minutes.
Tuck the pepper strips loosely around the chicken and vegetables.
Turn the oven up to 220 C/Fan 200 C/.
Put the tin back in the oven for another 20 minutes or until the peppers are softened, and the chicken is golden and crisp.
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