Spanish Chicken with Chorizo and Potatoes

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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.

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