Nigella's Spanish Chicken with Chorizo and Potatoes

 

Okay this is so simple and tasty to make that it would be unfair to get into any long discussions, so here is the important bit, this is the handiest dinner you will make this summer! Seeing as we are actually experiencing some real summer weather this week I'll just let you get on with it.....

Recipe adapted from Nigella's Kitchen 

Serves 8

Ingredients

2 tbsp Olive oil

12 Chicken thighs

750g Chorizo sausage, cut into large chunks (if you cut them too small they'll burn)

1kg Baby salad potatoes, cut in half

1-2 Red onions, peeled and roughly chopped

2 tsp Oregano (dried)

Zest of one orange

Method

Preheat the oven to 220ºC/425ºF/Gas Mark 7. Rub the olive oil into the bottom of two baking sheets (like the ones that come with your new oven, large with shallow sides) the oil will stop everything sticking to the baking sheets. Rub the chicken, skin side down in the oil, turn upright so they will cook with a beautiful crispy skin. 

Divide the chicken between the two baking sheets, interspersed with the potatoes,chorizo chunks and red onion, sprinkle over the oregano and orange zest. It's going to be very crowded but that's okay, it will all cook perfectly don't worry.

Cook for 60-65 minutes, swapping the trays halfway through so everything gets evenly crisp and caramelised. The chicken is cooked through when there is no pink meat and the juices run clear (no pink juices).

Serve with a green salad, a beautifully sunny day and a glass of something cool in a glass!!!