Can I make the Spanish Chicken recipe with a whole chicken instead of thighs?
Nigella's Spanish Chicken With Chorizo And Potatoes (from KITCHEN) is a tray-bake where all of the ingredients are cooked together. The spicy oil from the chorizo helps to baste and flavour the potatoes. The dish uses chicken thighs (skin on and on the bone) as they stay moist during cooking and have a good flavour.
If you have a whole chicken then you can use this and you would need to joint it first, preferably into 8 pieces. You will need a fairly large chicken to feed 6 people (approximately 1.8-2kg/2-2¼ pounds). The breast pieces should remain on the bone and so should stay moist, but do keep an eye on them after the first hour of cooking and remove them from the pan if it looks like they are drying out. If this is necessary, cover them with foil and leave in a warm place until the rest of the dish has finished cooking. If you wanted to cook the chicken whole then this would require a few adjustments, so we would suggest instead considering Nigella's Italian Roast Chicken With Peppers And Olives.