Spanish Chicken with Chorizo and Potatoes
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- 12 Chicken Thighs with bone and skin
- Chorizo Sausages
- Dried Oregano
- 1 kg New Pots
- Olive Oil
- 1 Orange Zest
- 1. Preheat the oven to 220C/gas mark 7. 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.
This recipe is a personal recipe added by jsanghera and has not been tested or endorsed by MyRecipes.
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