Spanish Chicken with Chorizo and Potatoes
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Print Recipe Time: 1 hour 10 minutes
Servings: 6
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!
One of my favourite recipes from Simply Nigella.
Uncomplicated, satisfying and relaxing cooking.
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 …
1
Roast Duck Legs with Potatoes
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Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
- Simply Nigella