serves 4
time 1 hr 5 mins
difficulty moderate
  • plastic zip-top bag
  • oven
  • large rimmed sheet pan
  2 tbsp 2 tbsp olive oil  
  1. in a plastic zip-top bag, combine 1 tablespoon of the oil, garlic, oregano, half the salt and pepper, salt, orange zest, half of the orange juice, and the chicken thighs. squeeze air out of bag, and massage oil and seasonings evenly into the chicken. marinate in fridge for 2-8 hours.
  2. preheat oven to 400. on a large rimmed sheet pan, combine the remaining oil, salt, and pepper with the potatoes and onions, using your hands to mix well, making sure the potatoes are coated well with the oil. add an additional 1-2 teaspoons of oil if needed.
  3. nestle chicken thighs between the potatoes and onions. pour any remaining marinade over the chicken and potatoes.
  4. roast in preheated oven for 30 minutes. remove from oven, stir potatoes and onions, and add chorizo.
  5. roast for 10 minutes, stir potatoes, onions, and sausage, then add olives and tomatoes. drizzle with the remaining orange juice.
  6. roast for another 10 minutes or until potatoes are brown and fork-tender and internal temperature of chicken is 165.
  7. serve with a green salad and some good crusty bread.
  2 whole 2 whole garlic cloves (minced or grated)  
  1 tsp 1 tsp ground oregano  
  1 tsp 1 tsp dried oregano leaves  
  1 tsp 1 tsp kosher salt  
  1/2 tsp 1/2 tsp freshly ground pepper  
    zest and juice of 1 small orange (preferably a juice orange)  
  8 whole 8 whole boneless skinless chicken thighs (about 1-1.25 pounds)  
  4 whole 4 whole chorizo links (casing removed and cut into 4 pieces each)  
1 lb   1 lb melissa’s peewee gold potatoes  
  1/2 whole (medium) 1/2 whole medium red onion (cut into 1″ chunks)  
  12 whole 12 whole grape tomatoes  
  12 whole (large) 12 whole large green olives