Spanish Chicken with Chorizo and Potatoes

• Ingredients
• • • 3 tablespoons regular olive oil
    • 12 chicken thighs (bone in, with skin BUT it works with skinless, boneless thighs too)
    • 750 grams chorizo sausages, whole if baby ones, or cut into 4-cm chunks if regular-sized
    • 1 kilogram 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

• Recipes

This dish is super easy and delicious – literally just throw everything into an oven dish and you’re ready to go. You can also get as creative as you like with the vegetables you use, see our tips below.

Preheat the oven to 190°C.

Put the oil in the bottom of the roasting tins (grease proof paper a good idea).

Rub the skin of the chicken in the oil, season with salt accordingly, then turn them skin-side up, 6 pieces in each tin.

Cut and add the chorizo sausages and new potatoes (and any other vegetables you want to add). Toss in the oil, so all vegetables are covered. Note, if you have added extra vegetables you may need more oil.

Next sprinkle in the onion and oregano, then grate the orange zest over top.

Cook for 45-60 minutes, baste the chicken halfway through with the orange-coloured juices and turn the vegetables.

Serve as is or pair with a simple rocket salad.

Balsamic glaze can be added for that little bit extra – if you need it.

Recipe Hacks

• Parboil the potatoes for approx. 5 minutes
• Season the chicken pieces with smoked paprika
• Add courgette, red capsicum and carrot
• Double the orange zest
• Depending on the size of your pan, it might be easier to toss all the vegetables in oil before adding them to the pan.