In a blender, blend together parsley, garlic and oil and set aside.

Rinse chicken and pat dry with paper towels and then place them in a large bowl.

Drizzle parsley mixture over chicken and coat all sides and then season with salt and pepper.

Arrange chicken thighs on a large parchment lined sheet pan. Leave plenty space around each piece so that the marinated juices flow all over the sheet pan when cooking.

Place sheet pan in a preheated oven at 400 and cook chicken for 40 minutes.

While the chicken is in the oven, prepare the vegetables. Peel and cut the carrots in half - lengthways.

Cut corn into three or four pieces, trim beans, peel and cut shallots into chunks and cut tomatoes into equal halves or quarters.

If using large sweet peppers cut them in half and deseed them and then cut them into chunks

After 40 minutes the chicken should be only a touch golden, remove from the oven and place on top of the stove.

Place the balance of the ingredients around the pre-cooked chicken. First, place the chorizo sausages near the center in between the chicken pieces.

Methodically arrange the carrots on the sheet pan and coat them on both sides with the juices released from the chicken.

Arrange the corn on the sheet pan in the same way as the carrots, coating all sides with the juices from the chicken.

Arrange 3-4 green beans at a time in available spaces and then wedge sweet peppers and shallots into available spaces.

Arrange tomatoes throughout and then sprinkle half the amount of blueberries throughout and save the balance for serving.

Return sheet pan to the oven for a further 30 minutes, turning the corn and carrots after 15 minutes. The chicken should be golden with crispy skin and the vegetables cooked and just a little charred in places once done.

Sprinkle balance of blueberries and serve.