Spanish Chicken with Chorizo and Potatoes

This Spanish Chicken with Chorizo and Potatoes really just involves throwing everything into the tray, no marinade, no cutting of various vegetables and no washing of a sink full of dishes!

Ingredients :


3 tablespoons regular olive oil
12 chicken thighs or drumsticks (bone in, with skin)
1 3/4 lbs Spanish chorizo sausages, whole if baby ones, or cut into 4-cm chunks if regular-sized
2 1/4 lbs baby potatoes, half the larger ones
2 red onions, peeled and roughly chopped
2 teaspoons dried oregano
grated zest of one orange
salt to taste



Instructions :


Preheat the oven to 350°F and place 2 wire racks on the upper and lower thirds. Put the oil in the bottom of 2 shallow roasting tins (I used jelly roll baking trays), about 1 1/2 tablespoons in each. Rub the skin of the chicken in the oil, season with salt accordingly, then turn them skin-side up, 6 pieces in each tin. Divide the chorizo sausages and the new potatoes between the 2 tins.
Sprinkle the onion and the oregano over, then grate the orange zest over the arranged contents of the 2 tins. Cook for 30 minutes, then swap the top tray with the bottom tray in the oven and baste the contents with the orange-colored juices. Continue cooking for about 30 minutes or till chicken is done.

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