Spanish Chicken With Chorizo and Potatoes

• Meat

  • 750 g Chorizo

• Produce

  • 1 Orange, zest of
  • 2 tsp Oregano, dried
  • 1 kg Potatoes, new
  • 2 Red onions

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • 12 Chicken thighs with skin and bone still on

Found on nigella.com

Description

Directions

• Preheat the oven to 220°C/gas mark 7/425ºF. Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, 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, 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-coloured juices.