An easy chicken, chorizo and potato traybake that is so easy to throw together for dinner, you’ll be putting this dish on the menu every week!
Nigella says about this recipe …
“Much as I love to have a pan bubbling away on the stove, I often feel that the most stress free way to feed people is by taking the oven route. When I’m frazzled, I firmly believe that the tray-bake is the safest way to go. Enjoy the easefulness of the oven: you just bung everything in, and you’re done. I think I’d go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta”.
Spanish Chicken with Chorizo and Potatoes
Ingredients
- 2 tablespoons olive oil
- 12 chicken thighs with skin on and bone in
- 750 grams chorizo whole if baby ones or cut into 4cm / 1½ inch 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
Conversions
Instructions
- Preheat the oven to 220°C/200°C Fan/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.
You may also like one of my other favourite recipes …
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
- Simply Nigella
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
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