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Nigella Lawson

Spanish Chicken with Chorizo and Potatoes


Spanish Chicken with Chorizo and Potatoes

A fabulous tray-bake that's so stress-free and simple to make, you may even fit in a Spanish siesta!

Serves 6

Ingredients

  • 2 x 15ml tablespoons regular olive oil
  • 12 chicken thighs (bone in, with skin)
  • 750g chorizo sausages, whole if baby ones, or cut into 4cm chunks if regular-sized
  • 1kg new potatoes, halved
  • 2 red onions, peeled and roughly chopped
  • 2 teaspoons dried oregano
  • grated zest 1 orange

Method

  1. Preheat the oven to 220°C/gas mark 7.
  2. Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each.
  3. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin.
  4. Divide the chorizo sausages and the new potatoes between the 2 tins.
  5. Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 tins.
  6. 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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Notes & Tips

A delicious way to use the remaining chicken (which you remove from the bone first) is to make a quesadilla. Get as many soft flour tortillas as your leftovers command and dice the chicken meat, along with the chorizo and potatoes. Stir in some shredded cheese and mix. Dollop some of the mixture into each tortilla, fold, then griddle or fry.
Recipe from Nigella Kitchen by Nigella Lawson, published by Chatto & Windus, part of the Random House Group Ltd.
www.nigella.com

Recipe Rating

5

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