Place the chicken fillets on large baking tray and add the chorizo, onion, tomatoes, peppers all scattered about with the garlic, leaving garlic cloves in skins (garlic will be discarded once cooked).
Half the lemon and squeeze juice all over chicken and veg and then drizzle olive oil all over. Add salt and pepper to taste.
Bake in the preheated oven for 25 to 30 minutes until the chicken is no longer pink in the centre and the vegetables are tender. Discard the garlic cloves and serve.
Tip
Serve with spicy wedges, couscous and side salad accompanied by salsa and soured cream.