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. 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. 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. 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.
November 2010

This recipe is a personal recipe added by jsanghera and has not been tested or endorsed by MyRecipes.

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