Can the Spanish Chicken with Chorizo and Potatoes be made with chicken breasts?
Nigella's Spanish Chicken With Chorizo And Potatoes (from KITCHEN) is a traybake that uses chicken thighs that have the bone in and the skin still on. Chicken thighs are a good cut to use for this type of dish as they have plenty of flavour and they stay moist during the hot roasting. We would not particularly recommend using skinless, boneless chicken breasts as these dry out very quickly in the oven.
If you wanted to use chicken breasts then we would suggest using breasts that still have the skin on and are preferably on the bone. A chicken supreme, which has the peg bone still attached, could also be used. However you would probably need to cook the chicken breasts for a shorter period, to make sure that they do not dry out. We would suggest checking the breasts after 30 minutes of cooking, to see if they are cooked through: when you pierce the thickest part with a sharp knife the juices will run clear, with no traces of blood. If the chicken breasts are not quite cooked then return the tray to the oven for a further 5-10 minutes and check again. Once the breasts are cooked through remove them to a plate, cover them in foil and leave in a warm place to rest. Meanwhile cook the potatoes and chorizo for a further 20 to 25 minutes, until the potatoes are tender and golden and the chorizo is slightly crisp at the edges. You may need to baste the potatoes once or twice with the orange coloured juices in the pan.