Spanish Chicken with Chorizo and Potatoes

Spanish Chicken with Chorizo and Potatoes

Barely adapted from Nigella

Ingredients

Serves 6

1 tablespoon olive oil

6 chicken thighs (I prefer skinless, but you can leave the skin on if you like)

12 oz / 340 gr chorizo, cut into 1-inch chunks

1 lb / 453 gr potatoes, cut into 1½- inch chunks (I used red potatoes)

1 red onion, peeled and roughly chopped

1 teaspoon dried oregano

Zest of 1 orange

Directions

Preheat oven to 425°F (220°C) and place a rack in the middle.

Put the oil in the bottom of a baking pan, rub the chicken thighs in the oil, and arrange them in the baking pan.

Arrange chorizo chunks and potatoes around chicken.

Sprinkle onion, oregano, and orange zest on top.

Roast in the oven for about 45 to 60 minutes, basting the chicken with the juices after about 20 minutes.

Remove from the oven and serve!