Spanish Chicken With Chorizo and Potatoes

What 79 Others have said

• 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

• I tried this for my husband and I and was not disappointed! The dish was so easy to make (a winner for a weeknight) and full of flavor. I’ve saved it in my recipe book - I’ll definitely be doing this again :)
  Posted by Misch85 on 13th January 2018

• This is the reason I love Nigella's recipes. She is intelligent and thinks outside the box constantly, which makes her a leader of the chefs de cuisine. For 30 years I have been putting oven recipes before hob recipes. They leave your kitchen clean, including walls and ceiling; the wall and ceiling paint last much longer and so does your cooking hood, leaving it also clean for longer and your backsplash stays clean. After 30 years cooking, as much as my family and I love exquisite meals, cooking has to be a small part of a rich life and not overtake it. Great advice, Nigella!
  Posted by Rubia on 12th January 2018

• I make a few changes to my recipe: I season the chicken with Cajun seasoning, chicken seasoning and roast chicken seasoning spice mixes after rubbing the chicken in the oil.

  I put the potatoes in about 30-40 mins before the chicken, in a separate foil tray, having tossed them in regular olive oil, salt, pepper, oregano and Cajun seasoning mix. When it’s time to put the chicken in the oven, I add a couple of knobs of butter to the potatoes as they will dry out otherwise. I then baste the potatoes twice during the rest of the cooking.

  I set aside some of the chopped onions and orange zest, and add these to the potato tray when popping the chicken into the oven, to infuse the potatoes with the lovely Spanish onion and orange flavour. Don’t do this before you put the chicken on - it’ll burn.

  I also use some of the juices from the chicken pan near the end of cooking to drizzle over the potatoes so I can still unite the potatoes with the overall taste of the dish. The potatoes burst with this sensation of a buttery squeal as they pop in my mouth.

  This recipe continues to evolve and it never, ever tastes bad.
  Posted by glittercake on 29th December 2017

• Perfect for Christmas. We love this delicious dish.

  Greetings from Germany
  Posted by Anna1899 on 27th November 2017

• Make this every couple of weeks or so. Soooo good and everyone I have cooked it for loves it. The chorizo is a must use as it really adds a spiciness to the dish and I use the juice of an orange poured over as it's baking too, which gives it a moistness and delicious sauce. yum!!!
  Posted by Melbourne_Mermaid on 30th May 2017