Spanish Chicken with Chorizo and Potatoes

By stancec44

Brown chicken, skin side only, a bit before roasting. Had at Karen and Dick's and this was really good.

Ingredients

• 3 tablespoons regular olive oil
• 12 chicken thighs (bone in, with skin)
• 1 lb 10 oz. chorizo sausages, whole if baby ones, or cut into 4-cm chunks if regular-sized
• 2 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

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

Preheat the oven to 220°C/gas mark 7/425ºF. 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.