For ➍2 tbs olive oil
12 chicken thighs, bone in, skin on
750 g baby (sweet) chorizo sausages, or 4 cm chunks*
1 kg spring potatoes, halved
2 red onions, peeled & roughly chopped
2 ts dried oregano
1 untreated orange, grated zest only
Preheat the oven to 220°C. Pour 1 tbs of the oil into each of 2 shallow roasting tins. Place 6 chicken thighs into each tin. Rub the skin of the chicken thighs in the oil, then turn them skin-side up. Divide the chorizo sausages and the new potatoes between the tins. Sprinkle the onion and the oregano over, then sprinkle the grated orange zest over the contents. Cook in the oven for 1 h, swapping the top tray with the bottom tray after 30 ms and basting the contents with the orange-coloured juices.
Serve with a green salad.
*When using chunks, add the chorizo pieces after 30 m to avoid over-cooking.Try an oven-cooked chorizo & chicken combination.
