Spanish Chicken with Chorizo and Potatoes

A gloriously easy one-pan traybake of chicken thighs roasted with smoky chorizo, new potatoes and red onion, all bathed in paprika-stained orange-scented juices.

Ingredients

• 2 tablespoons olive oil
• 12 chicken thighs, bone in and skin on
• 750g cooking chorizo sausages, cut into chunks
• 1kg new potatoes, halved
• 2 red onions, peeled and roughly chopped
• 2 teaspoons dried oregano
• Grated zest of 1 orange
• Fresh parsley, chopped, to serve

Directions

Preheat the oven to 220C/200C fan/gas mark 7.

1. Divide the olive oil between two shallow roasting tins. Rub the chicken skin in the oil, then sit the pieces skin-side up, six per tin.
2. Scatter the chorizo chunks and halved new potatoes around the chicken in both tins.
3. Sprinkle over the chopped red onion and dried oregano, then grate the orange zest over the top.
4. Roast for 1 hour, swapping the tins between the oven shelves and basting with the paprika-orange juices after 30 minutes.
5. The chicken should be cooked through and the potatoes tender and golden; scatter with chopped parsley before serving.

Notes

Based on Nigella Lawson’s Spanish Chicken with Chorizo and Potatoes (Kitchen / nigella.com).