|Image courtesy of http://www.nigella.com/recipes/view/spanish-chicken-with-chorizo-and-potatoes-5160|
To accompany this meal you could serve it with a green salad or green beans.
Spanish chicken with chorizo and potatoes.
2 x 15ml tablespoons regular olive oil
12 chicken thighs (bone in, with skin)
750g chorizo sausage, whole if baby ones or cut into 4cm chunks if regular sized
1kg new potatoes, halved
2 red onions, peeled and roughly chopped
2 teaspoons dried oregano
grated zest 1 orange
- Preheat the oven to 220°C/gas mark 7. Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn 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 contents of the 2 tins.
- Cook for 1 hour, but after 30 minutes, swap the top tray with the bottom tray in the oven and baste the contents with the orange-coloured juices.