You know you’ve found a good recipe when you reheat leftovers at work and you overhear your coworkers saying “What smells so good?”. They even asked where I bought my lunch, since it seemed they wanted some as well. “Margo’s Kitchen” wasn’t nearly as witty to them as it was to me, but it was the truth.
The only kind of chorizo I could find at my store was the one that had a plastic wrap and no skin, so I simply cut it into small pieces and placed it around the chicken and potatoes. My son adored this recipe because of the “crispy chicken skin” that the roasting creates.
I do think that I would add more orange zest next time, and possibly even a quick squeeze of the juice over the top.
Spanish Chicken with Chorizo and Potatoes
courtesy of Nigella Lawson
2 tablespoons olive oil
12 chicken thighs (bone in with skin)
750 grams chorizo sausage (whole if baby ones or cut into 4cm chunks if regular sized)
1 kilogram New potatoes (halved)
2 red onions (peeled and roughly chopped)
2 teaspoons dried oregano
grated zest of 1 orange
Preheat the oven to 428 degrees.
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.