Spanish Chicken with Chorizo

Spanish Chicken with Chorizo and Potatoes

Serves 8

Note: I added salt and used a little more oil than the recipe called for. I would add the zest of another orange the next time, finding the citrus flavor of just one orange slightly lost in all that chorizo. Refrain from using the juice as you want your chicken to roast, not braise. Recipes as simple as this will depend much on the quality of your ingredients so get the best quality of chorizo you can from your trusted butcher. Depending on the efficiency of your oven, the chicken may be done in less than an hour, since they're cut pieces - I'd check at the 45 or 50 minute point.

• 4 tablespoons olive oil
• 12 chicken thighs (bone in, with skin)
• 1 pound chorizo sausages, cut in pieces
• 2 pound 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

Preheat the oven to 425
Put the oil in the bottom of a large casserole dish.
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.