Directions

1. Put the sweet potato, pepper and courgette into a large bowl. Add 1 tablespoon of the olive oil, 1 teaspoon of the paprika, the oregano, a good pinch of salt and plenty of black pepper. Toss together well.
2. If necessary, preheat your air fryer at 200C for 3 minutes, or until it reaches temperature. Scatter the oiled vegetables over the crisper plate. Cook at 200C for 5 minutes, then add the onion wedges, toss lightly and cook at 200C for a further 3 minutes. Mix the mayonnaise and garlic together and set aside for the flavours to mingle.
3. Put the chicken thighs in the same bowl used for the vegetables, add the remaining oil, then sprinkle with the remaining paprika, a little salt and black pepper. Toss together well.
4. Toss the vegetables once more, then place the chicken thighs on top, opened out and smooth-side down. Cook at 200C for 5 minutes. Turn the chicken pieces over and scatter the cherry tomatoes around them.
5. Air fry at 200C for 8 minutes more, or until the chicken is thoroughly cooked and the vegetables are tender and lightly browned. Add the chorizo for the last 3 minutes of the cooking time, then cook until it’s lightly browned and beginning to crisp. If your air fryer has a particularly powerful fan, layer the chorizo slightly or place a cherry tomato on one side to weigh it down lightly.
6. Divide between two warm plates, sprinkle with parsley (if using) and serve with the garlic mayonnaise.