It's Greekish with Spanish influences...but very Meditteranean.
I didn't have any bacon or chirizo so I used the anchovies alone. I also added long slices of peppers (capsicums) to the bake up and a good quantity -- like 12 -- de-pipped Kalamata olives.
I used the spuds I had (new potatoes) as I'd eaten all my kipflers. However, the Greeks don't crisp up their baked spuds but I prefer mine a little crunchy. Nonetheless, this is the simplest Greek style chicken bake I've come upon. It is also the best tasting: νόστιμο! (delicious!)
Preheat the oven to 200C. Combine the thyme, anchovies, oregano, chilli, oil,paprika, garlic and lemon zest in a bowl. Add the chicken and turn to coat. Add the slightly cooked potatoes, pepper slices, olives, onions and toss to combine. Place on a large baking tray. Scatter over the speck if used. Cut the zested lemon into wedges and add to the tray. Season and roast for 40 minutes or until chicken is golden and potatoes tender. Remove from the oven and top with tomatoes. Roast for a further 10-15 minutes until tomatoes are blistered.Serve sprinkled with the parsley...with plain yogurt as an option.Squeeze over roasted lemons.
If you are lucky in gardening you get to grow the herbs and chili, potatoes, tomatoes , lemons...and peppers. I reckon this dish would also accept bulb fennel (I had in the dirt but didn't add).