Spanish Chicken with Chorizo and Potatoes

I don’t remember exactly how or where I came across this lovely Nigella Lawson recipe for the first time, but it’s become one of my favorite, impossibly-easy-yet-impressive Sunday dinners. It’s perfect for one of those nights where you invite a few friends over, but would rather socialize than fuss over anything too elaborate. It’s also fool-proof, another good quality of a meal reserved for entertaining. And obviously, anything made with Chorizo is a winner in my book. I love chorizo.

This recipe involves throwing a few ingredients into a roasting pan, popping it into a 425 degree oven, and checking on it after a while.

Spanish Chicken with Chorizo and Potatoes (adapted from Food Network)


  • 2 tablespoons regular olive oil
  • 5 chicken thighs (bone in, with skin)
  • 2 large pork Chorizo Sausages (about .6 lbs)
  • 10 baby white potatoes, halves
  • 1/2 red onion, cut into slices
  • 2 teaspoons dried oregano
  • 1 orange

Preheat the oven to 425 degrees F. Put the oil in the bottom of a shallow roasting pan or quarter sheet pan. Rub the skin of the chicken in the oil, then turn skin side up.

Scatter the chorizo sausages and the baby potatoes among the pan. Sprinkle with the onion and the oregano, then grate the orange zest over the contents of the pan.

Bake for 1 hour, but after 30 minutes, baste the contents with the orange-colored juices. Transfer the chicken mixture to a large serving platter and serve.

Viola. Easy as pie.

Served alongside an arugula salad one Super Bowl Sunday. Totally beats wings and pizza.

Oh, and that whole leftovers quesadilla thing Nigella suggests? Amazing. Just chop up your chicken, potatoes, and chorizo and nestle in between two generous layers of cheddar cheese on a tortilla.


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