Spanish Chicken with Chorizo and Potatoes

Spanish Chicken with Chorizo and Potatoes 

• 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
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• Preheat the oven to 220°C 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. 

(Source)

Bacon Wrapped Smokies with Brown Sugar and Butter

Bacon Wrapped Smokies with Brown Sugar and Butter

• 1 pound Bacon, Cut Into Thirds
• 1 pound Smokies
• 1 stick Butter
• 2 cups Brown Sugar

Preheat oven to 375F. Cut the bacon into thirds and wrap each smokie. Place all the wrapped smokies in a single layer in a baking dish. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well. Pour the butter and brown sugar mixture on the smokies and bacon. Then take the other cup of brown sugar and sprinkle evenly over the smokies. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.