Spanish Chicken with Chorizo and Potatoes
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Family meals are the best! We are packing in as many as we can with our three kids while we are here in Santa Barbara. Our time here has been short, but definitely sweet! Getting all of us together at the same time is always a feat. Kids work schedules and social lives just seem to get in the way... image that! Sometimes they drop in when they can and of course they're always hungry!!
This one-dish meal is fantastic for feeding a group or family especially when you have to eat in shifts. This is my gluten-free daughter's favorite dinner so I wanted to be sure to make this for her while I was home. Not all Spanish Chorizo is gluten-free. If you are abstaining from gluten, be sure to check the package.
I found this recipe from Nigella Lawson a few years ago and have since adapted it. For instance, her recipe doesn't call for freshly squeezed orange juice. I think the orange juice brightens up this dish very nicely. When I can't find Spanish Chorizo I have used Portuguese Linguica. I really prefer the flavor of the Spanish Chorizo with this chicken, but the Portuguese Linguica is a good substitute. I also add a little sprinkling of paprika.
Serve this with a green salad on the side and your meal is complete!
Spanish Chicken with Chorizo and Potatoes
Recipe Type: Entree
Serves: 4
Ingredients
- 2 T Extra Virgin Olive Oil
- 8 bone in, with skin Chicken Thighs
- 7 oz Spanish Chorizo or Portuguese Linguica, cut into 3/4 inch thick slices
- 1 Red Onion, peeled and cut into chunks
- 10 to 12 small Red Potatoes, or medium, cut in half
- 2 Oranges, 1 zested and juiced and 1 cut in slices
- 1 tsp dried Oregano
- 1/2 tsp Paprika
- Salt and Pepper, to taste
Instructions
- Preheat oven to 425 degrees.
- Drizzle 1 tablespoon of Olive Oil onto a large baking dish.
- Place the Chicken Thighs skin-side down in the oil to coat the skin lightly and grease the pan at the same time.
- Season with Salt and Pepper then flip them skin side up and evenly space them in the baking dish. Season again on the top side with Salt and Pepper.
- Evenly distribute the Sausage slices into the baking dish.
- In a medium bowl, toss the Onion and Potatoes together with the remaining tablespoon of Olive Oil and sprinkle lightly with Salt and Pepper.
- Add the Onions and Potatoes to the baking pan, distributing evenly.
- Squeeze the freshly squeezed Orange Juice over Chicken and Vegetables. Use your judgment here, a little goes a long way.
- Sprinkle the entire pan with dried Oregano, Paprika and zest from one Orange.
- Roast until Vegetables are tender and browned and the Chicken juices run clear, about 1 hour. Let rest 10 minutes before serving.
