Spanish Chicken with Chroizo and Potatoes

Much as I love to have a pan bubbling away on the stove, I often feel that the most stress free way to feed people is by taking the oven route. When I’m frazzled, I firmly believe that the tray-bake is the safest way to go.

Enjoy the easeful-ness of the oven: you just bung everything in, and you’re done. I think I’d go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.

This is halved from what Nigella has in Kitcken.

Ingredients

  • 2 tablespoons olive oil

  • 7 with skin and bone still on

  • 1 packet chorizo [from Aldi] (whole if baby ones or cut into 4cm / 1½ inch chunks if regular sized)

  • 1 kilogram new potatoes (halved)

  • 2 red onions (peeled and roughly chopped)

  • 2 teaspoons dried oregano

  • grated zest of 1 orange

Directions

  • Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF.

  • Put the oil in the bottom of a shallow roasting tin.

  • Rub the skin of the chicken in the oil, then turn skin-side up.

  • Sprinkle the onion, chorizo, and the oregano over, then grate the orange zest over the contents of the tin.

  • Cook for 1 hour, but after 30 minutes baste the contents with the orange-coloured juices.