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. 

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