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Spanish Chicken with Chorizo and Potatoes
2 tablespoons olive oil
12 chicken thighs (bone in with skin)
2 pounds Spanish sausage (chorizo), whole if baby ones or cut into 1-inch chunks if regular sized
3 pounds new potatoes, halved
2 red onions, peeled and roughly chopped
2 teaspoons oregano dried
1 orange zest
Preheat the oven to 220°C.
Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each.
Rub the skin of the chicken in the oil, and 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, and 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-colored juices.
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