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Spanish Chicken with Chorizo and Potatoes
From "Nigella Kitchen" by Nigella Lawson

2 TBSP olive oil
12 chicken thighs
1 3/4 lbs chorizo cut into 1 1/2in chunks
2 1/4 lbs baby white potatoes, halved
2 red onions, peeled and roughly chopped
2 tsp dried oregano
zest of an orange

Heat oven to 425f. Put oil in bottom of 2 shallow roasting pans or quarter sheet pans. Rub chicken in the oil, then turn skin side up, 6 per pan. Divide chorizo and potatoes between the 2 pans. Sprinkle onion and oregano over, then grate the zest on top. Cook 30min, then swap pan with the bottom pan and baste with juices. Cook 30min more.

Serves 6
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