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Spanish Chicken With Chorizo and Potatoes

by . Featured in KITCHEN
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Introduction

Much as I love to have a pan bubbling away on the stove, I often feel that the most stress free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that the tray-bake is the safest way to go. Enjoy the easefulness of the oven: you just bung everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.

For US cup measures, use the toggle at the top of the ingredients list.

Much as I love to have a pan bubbling away on the stove, I often feel that the most stress free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that the tray-bake is the safest way to go. Enjoy the easefulness of the oven: you just bung everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.

For US cup measures, use the toggle at the top of the ingredients list.

Spanish Chicken With Chorizo and Potatoes
Photo by Lis Parsons

Ingredients

Serves: 6

Metric Cups
  • 2 tablespoons olive oil
  • 12 chicken thighs with skin on and bone in
  • 750 grams chorizo (whole if baby ones or cut into 4cm / 1½ inch chunks if regular sized)
  • 1 kilogram new potatoes (halved)
  • 2 red onions (peeled and roughly chopped)
  • 2 teaspoons dried oregano
  • grated zest of 1 orange
  • 2 tablespoons olive oil
  • 12 chicken thighs with skin on and bone in
  • 1¾ pounds chorizo (whole if baby ones or cut into 4cm / 1½ inch chunks if regular sized)
  • 2¼ pounds new potatoes (halved)
  • 2 red onions (peeled and roughly chopped)
  • 2 teaspoons dried oregano
  • grated zest of 1 orange

Method

  1. Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin.
  2. Divide the chorizo sausages and the new potatoes between the 2 tins. Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 tins.
  3. 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.
  1. Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin.
  2. Divide the chorizo sausages and the new potatoes between the 2 tins. Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 tins.
  3. 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.

Tell us what you think

What 84 Others have said

  • You could use regular pork sausage and sprinkle the whole thing with paprika salt and pepper. And instead of using the onion throw in a bulb of unpeeled garlic cloves to roast and get sweet.

    Posted by Evie123 on 25th June 2020
  • I added some ground cinnamon to the mix.....its a great compliment to the orange and it gave it some heat.....awesome.

    Posted by gmorr on 5th June 2020
  • Thank you for this fantastic recipe, it's now my go to recipe especially if we are hosting. Everyone raves about it. So tasty. Thank you!

    Posted by sp5878 on 20th April 2020
  • Absolute go to one pan recipe! I sprinkle garlic salt over the chicken as unfortunately in Australia where I live it’s hard to find fresh chorizo!

    Posted by Bianca89 on 16th April 2020
  • I love this recipe. I swapped the orange for lime zest then when served squeezed some fresh lime on. Delicious.

    Posted by lesleyer23 on 14th March 2020
  • Just made this for the first time and loved it! I actually added the juice of the zested orange and some fresh ground pepper and salt and it was perfect. Can't wait to play around with this recipe some more.

    Posted by HottieMcNaughty on 27th October 2019
  • Love this recipe - it's a family favourite. We often substitute the potatoes for cauliflower and chorizo for kranskys (or other sausage). Usually have one tray of each to cater for keto and non-spicy diets!

    Posted by MrsFoges on 16th October 2019
  • I have been making this recipe for years and it never fails. In the summer it's great with a green salad, and in the winter I serve it with mashed carrot and swede. It's funny how a lot of Nigella's recipes stand the test of time.

    Posted by Stu_Woodley on 11th March 2019
  • I have been using this recipe for years now only I substituted half the potatoes with gold sweet potatoes and everyone liked it even more....

    Posted by Jools151 on 13th November 2018
  • I could not agree with you more, Nigella, the oven route is the way to go! This recipe is fabulous and not fussy. Love it!

    Posted by RobyH on 7th January 2018
  • Thank you Nigella your recipes never 'fail to please' and this dish is an example of one of the easiest! Your delicious descriptions always leave me with a smile!

    Posted by Belvedere on 7th January 2018
  • Love this recipe. Great for a group! I added some whole lemons, the lazy girl's way. Cut up the lemon into wedges, pop in a large bag along with the chicken thighs, smoked paprika salt and pepper, chopped up chorizo and drizzle in the olive oil. I throw in onions and garlic cloves as well. Smoosh them around and pop in the fridge either earlier in the day or even the night before, then cook with the potatoes. Great make ahead for next day meal or when you have company coming.

    Posted by MaryK on 8th January 2018
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