serves 6
difficulty Moderate
  • oven
  • 2 shallow roasting pans
author Pick Yin
write-up Write Up
forked from Spanish Chicken with Chorizo and Potatoes
  3 tbsp 3 tbsp regular olive oil  
  1. preheat the oven to 220°c/gas mark 7 and place 2 wire racks on the upper and lower thirds.
  2. put the oil in the bottom of 2 shallow roasting tins (i used jelly roll baking trays), about 1 1/2 tablespoons in each.
  3. rub the skin of the chicken in the oil, season with salt accordingly, then turn them 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 arranged contents of the 2 tins.
  6. cook for 30 minutes, then swap the top tray with the bottom tray in the oven and baste the contents with the orange-colored juices. continue cooking for about 30 minutes or till chicken is done.
  12 whole 12 whole chicken thighs (bone in (with skin))  
750 g   750 g chorizo sausages (whole if baby ones, or cut into 4-cm chunks if regular-sized)  
1 kg   1 kg baby potatoes (half the larger ones)  
  2 whole 2 whole red onions (peeled and roughly chopped)  
  2 tsp 2 tsp dried oregano  
    grated zest of two orange  
    salt to taste