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Spanish
Chicken with Chorizo and Potatoes
Ingredients:
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
Preparation:
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.
Serve hot.
You can
combine this recipe with some others from our collection.
Enjoy this
recipe and many more visiting easy-cookbook-recipes
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