Spanish Chicken With Chorizo and Potatoes

Much as I love to have a pan bubbling away on the stove, I often feel that the most stress free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that the tray-bake is the safest way to go. Enjoy the easefulness of the oven: you just bung everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.

2 tablespoons olive oil

12 chicken thighs with skin on and bone in

750 grams chorizo (whole if baby ones or cut into 4cm / 1½ inch chunks if regular sized)

1 kilogram new potatoes (halved)

2 red onions (peeled and roughly chopped)

2 teaspoons dried oregano

grated zest of 1 orange

2 tablespoons olive oil

1¾ pounds chorizo (whole if baby ones or cut into 4cm / 1½ inch chunks if regular sized)

2¼ pounds new potatoes (halved)

2 red onions (peeled and roughly chopped)

2 teaspoons dried oregano

grated zest of 1 orange

Method

Preheat the oven to 220°C/200°C Fan/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.

Additional Information

MAKE AHEAD / STORE: Leftovers should be refrigerated within 2 hours of cooking and will keep in the fridge for up to 3 days. Eat cold or reheat individual portions in the microwave until piping hot all of the way through.