serves 6
difficulty moderate
equipment
  • oven
  • 2 shallow roasting tins
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  2 tbsp 2 tbsp olive oil  
  1. preheat the oven to 220°c/gas mark 7.
  2. put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each.
  3. rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin.
  4. divide the chorizo sausages and the new potatoes between the 2 tins.
  5. sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 tins.
  6. 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.
  12 whole 12 whole chicken thighs (bone in with skin)  
750 g   750 g chorizo sausage (whole if baby ones or cut into 4cm chunks if regular sized)  
1 kg   1 kg new potatoes (halved)  
  2 whole 2 whole red onion(s) (peeled and roughly chopped)  
  2 tsp 2 tsp oregano (dried)  
  1 whole 1 whole oranges (zest)