Spanish Chicken with Chorizo

I pin lots of recipes on Pintrest and don't always get around to making them. Earlier this week I decided to go back and have a look at a few of them, especially those that looked quick and easy. Tonight's dinner was one of those and it was sooooo easy and really good to eat.
The other bonus is that it is cooked in one dish and pretty much prepare it and leave it to cook...nothing else!
I'd be tempted to spice it up with smoked paprika if I didn't have a little person eating it, but it was just fine with the spice from the chorizo coming through.
I always keep chorizo in my freezer so it is there when I need it and the other ingredients are pretty standard in my house. I added 2 capsicums to the dish to increase the vegetables and serves it with broccoli and cauliflower...but  it would have great with a salad too.


Spanish Chicken with Chorizo and Potatoes
Recipe from Nigella Lawson's Spanish Chicken with Chorizo and Potatoes from her bookKitchen: Recipes from the Heart of the Home.
Serves 6.

• 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
• 4 chopped cloves of garlic
• 2 capsicums chopped
• 2 teaspoons dried oregano
• grated zest of one orange
• salt to taste

Preheat the oven to 220°C/gas mark 7. Put the oil in the bottom of a large shallow roasting tin. Rub the skin of the chicken in the oil, season with salt accordingly, then turn them skin-side up. Spread the chorizo sausages and the new potatoes around the tin. 

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.