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  • Spanish Chicken with Chorizo and Potatoes
TOTAL TIME: 1 hr 15 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 2 tablespoons regular olive oil
  • 12 chicken thighs (bone in, with skin)
  • 1 3/4 pounds chorizo sausages, whole if baby ones, or cut into 1 1/2-inch chunks if regular-sized
  • 1 1/4 pounds baby white-skinned potatoes, halved
  • 2 red onions, peeled and roughly chopped
  • 2 teaspoons dried oregano
  • 1 orange
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Directions

Much as I love to have a pan bubbling away on the stove, I often feel that the most stress-free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that a "tray-bake" is the safest way to go. Enjoy the easefulness of the oven: you just throw everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.
Preheat the oven to 425 degrees F. Put the oil in the bottom of 2 shallow roasting pans or quarter sheet pans, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin side up and put 6 pieces in each pan.

Divide the chorizo sausages and the baby potatoes between the 2 pans. Sprinkle with the onion and the oregano, then grate the orange zest over the contents of the 2 pans.

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

Making Leftovers Right

Chicken Quesadillas:
You can reheat what remains (removing the bones from the chicken first) within 2 days, maybe with some canned diced tomatoes, sherry, and orange juice, but my absolute favorite final destination for this dish is a quesadilla. When I was last in Kansas City, that shining city of lights, I breakfasted on a chicken, pepper jack, and potato quesadilla (as one does) and it inspired me. So, just get as many soft flour tortillas as your leftovers command, take the bones out of the chicken, dice the meat along with the chorizo and potatoes, and stir in some diced, shredded, or grated cheese (Cheddar, mozzarella, Monterey Jack, all are possible), dollop some of the mixture into each tortilla, fold, then griddle or fry. Make sure the chicken is piping hot. And do see p.433 for more in-depth instruction. This makes for a splendid hangover-banishing breakfast or near-instant dinner, the sort you chow down on while watching something compellingly bad on TV.

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Read all 7 reviews

  • on February 03, 2013

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    Simple & yummo!! I cooked the chicken as directed but covered it w/ aluminum foil for 40 mins...kept it juicy. Then uncovered 4 the last 20 mins. Chorizo was fine(not burnt. Also, broiled the chicken 4 a few minutes 2 crisp up the skin. The only thing i did differently was add garlic. Another dish that will be a staple!!

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  • on August 29, 2012

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    I loved this dish!!! It was super simple but had really great flavor! I used split chicken breasts as that was what I had on hand, next time ill use the thighs because I think they'd be even better. I used a large cookie sheet which worked perfect, great family or company dish, I will be making it again soon.

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  • on August 26, 2012

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    The family LOVED this, and I followed a suggestion for the next day using it with cheese to make quesadillas. I made it again, and used carrot too, very good! I am making today, and going to use beets and potatoes I have, and am sure it will be good as well. I did this on one large jelly roll pan, and it worked well.

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