Spanish Chicken with Chorizo and Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3 tablespoons regular olive oil 12 chicken thighs (bone in, with skin) 750 grams chorizo sausages, whole if baby ones, or cut into 4-cm chunks if regular-sized 1 kilogram baby potatoes, half the larger ones 2 red onions, peeled and roughly chopped 2 teaspoons dried oregano grated zest of one orange salt to taste
Preheat the oven to 220°C/gas mark 7 and place 2 wire racks on the upper and lower thirds. Put the oil in the bottom of 2 shallow roasting tins (I used jelly roll baking trays), about 1 1/2 tablespoons in each. Rub the skin of the chicken in the oil, season with salt accordingly, then turn them 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 arranged contents of the 2 tins. Cook for 30 minutes, then swap the top tray with the bottom tray in the oven and baste the contents with the orange-colored juices. Continue cooking for about 30 minutes or till chicken is done
Serving Size: Serves 6
Number of Servings: 1
Recipe submitted by SparkPeople user WANTED_BODY.
Sprinkle the onion and the oregano over, then grate the orange zest over the arranged contents of the 2 tins. Cook for 30 minutes, then swap the top tray with the bottom tray in the oven and baste the contents with the orange-colored juices. Continue cooking for about 30 minutes or till chicken is done
Serving Size: Serves 6
Number of Servings: 1
Recipe submitted by SparkPeople user WANTED_BODY.
Nutritional Info Amount Per Serving
- Calories: 5,603.4
- Total Fat: 364.3 g
- Cholesterol: 1,347.2 mg
- Sodium: 10,140.0 mg
- Total Carbs: 201.1 g
- Dietary Fiber: 24.3 g
- Protein: 362.0 g
Member Reviews