Nigella’s Spanish Chicken with Chorizo and Potatoes
Ingredients:
2 Tbl Olive Oil
12 Chicken Thighs (bone in, skin on)
250g Chorizo Sausage (750g if money’s no option, you absolutely love sausages, and you want to make an authentic Nigella dish)
1kg New Potatoes, halved
2 Red Onions, peeled and roughly chopped
2 tsp Dried Oregano
Zest of 1 Orange
Directions:
Preheat oven to 220C.
Put the oil in the bottom of 2 shallow baking trays, 1 Tbl in each tray.
Rub the skin of the chicken in the oil then place in the tray skin- side up, 6 pieces in each tray.
Cut your Chorizo sausages into chunks approx. 5cm long, and divide the sausage and baby new potatoes between the two trays.
Sprinkle the onion and the oregano over the chicken, then grate the zest of the orange over the top of the contents of both trays.
Cook for 1 hour, but after 30 mins, swap the trays around, top to bottom and vice versa, and baste with the orange-coloured juices in the tray.
Original Source: http://www.nigella.com/recipes/view/spanish-chicken-with-chorizo-and-potatoes-5160