Spanish Chicken with Chorizo and Potatoes

Spanish Chicken with Chorizo and Potatoes by Nigella Lawson.

I love Nigella's cooking and this is such a great recipe, flavourful, all in one pan, and company worthy. All of the ingredients are readily available in your local grocery store.

Here's Nigella's website for more ideas.

Serves 6

Ingredients:

2 tablespoons olive oil
12 chicken thighs (I use boneless and skinless and often use a mix of breasts and thighs)
750 grams chorizo, cut into 1 1/2 inch chunks
1 kilogram new potatoes, halved
2 red onions, peeled and roughly chopped
2 teaspoon dried oregano (I use fresh when available)
1 orange

Method:
Preheat oven to 425 degrees F. Put 1 teaspoon of the oil in the each bottom of 2 shallow roasting pans.

If using chicken breasts, chop into roughly the same size as the chicken thighs. I usually cut the breasts into thirds. Chop chorizo sausage into approximately 1 inch slices. Put both of these into the pan.

Chop onions, not overly small, but smaller than the chorizo.

Clean potatoes; cutting the larger ones into smaller pieces. Place in pan.

If using fresh oregano, mince to release flavour. Zest your orange. Now that you have all the ingredients: potatoes, onions, chorizo, and chicken in the pan. Drizzle approximately two Tbsp. (tablespoons) of oil over top. Squeeze the juice from both halves the orange.

Sprinkle with pepper, salt (if desired), orange zest, and oregano.

This recipe can easily be doubled and then you would simply divide the chorizo, potatoes, chicken, and onions between the two roasting pans. Now you're ready for the oven.

Cook for 1 hour. If you are using two pans swap the top tray and bottom tray after 30 minutes. Throughout the cooking time, baste the contents with the pan juices once or twice.

And presto - dinner's ready.