Spanish Chicken

There is nothing nicer during a busy week than coming home to a delicious dinner but the last thing I want to do when I get home is head straight into the kitchen to start cooking…I want to hear how the kids day went and spent time with them so I usually plan my dinner menus for the week on Sundays and precook and freeze what I can or I plan for tray bakes which require no more than a few minutes assembly and just pop them into the oven. This recipe is from the magnificant Nigella Lawson and its so quick and delicious it has become a favourite in our house

Chicken Legs,Thighs or Breast( bone in and skin on)
1 Chorizo Ring
2 red onions cut into wedges
New potaotes/Baby potatoes
Zest of one Orange
Rapeseed Oil

Place the required number of chicken pieces in a roasting tin, tuck the chorizo, which should be cut into big pieces, slightly under the chicken and add your onion and potatoes.
Drizzle some rapeseed oil over everything and rub it in, add the oregano, about a teaspoon, and grate over the orange zest.
Give the tray a good shake and pop it in a preheated oven at 220 for about one hour.
If you are lucky enough to have leftovers this is also delicious cold.
My favourite piece of chicken to use for this is the legs but have used all three types and they all work very well.

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