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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.

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.

Spanish Chicken With Chorizo and Potatoes
Photo by Lis Parsons

Ingredients

Serves: 6

Metric Cups
  • 2 tablespoons olive oil
  • 12 chicken thighs with skin and bone still on
  • 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 and bone still on
  • 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 75 Others have said

  • 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
  • One of my family favourites is Nigella's chicken & fennel tray bake. I am VERY excited to have found this and cannot wait to try. I am sure it will not disappoint.

    Posted by Patti1116 on 9th May 2017
  • Lovely supper dish but I added Romano peppers and chicken stock as otherwise too dry.

    Posted by Linda1144 on 16th February 2017
  • Nigella's chicken and sausage recipes are to die for. I'm doing one Asian style with a sweet soy and teriyaki marinade and little Chinese sausages. This Spanish version is a crowd pleaser and so easy. The sage version is amazing and I'm sure an Italian style would be the bomb for any dinner party. Also, her maple chicken and ribs are a smash. You. Can't. Go. Wrong!!!!

    Posted by DanielB73103 on 29th October 2016
  • This is a great dish I make in Liverpool! Buy some soft tortilla wraps and a pot of sour cream and chive dip when your shopping for this ingredients and make a tasty wrap for lunch for work the next day! Its amazing as all the flavours have marinated. I choose a bit of everything (squash a potato in there too if you wish), dash of pepper, add a dollop of the sour cream, wrap and then roll in foil tightly and pop in the fridge for when your hungry, its fab!

    Posted by Dollystastytips on 19th May 2016
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