Spanish Chicken With Chorizo and Potatoes
by Nigella. Featured in KITCHENIntroduction
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.
Ingredients
Serves: 6
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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Show more commentsDelicious as always! I have tried atleast a dozen Nigella recipes and am yet to be disappointed. I love these simple tray bakes, so much flavour with so little effort. Thanks Nigella!!
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.
I added some ground cinnamon to the mix.....its a great compliment to the orange and it gave it some heat.....awesome.
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!
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!
I love this recipe. I swapped the orange for lime zest then when served squeezed some fresh lime on. Delicious.
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.
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!
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.
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....
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!
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!