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Spanish Chicken with Chorizo & Potatoes

June 13, 2022

Stolen from Nigella…

Serves 6
Cook time: 1 hour


  • 2 tbsp olive oil
  • 12 chicken thighs with skin and bone still on (or use Marylands)
  • 750g chorizo sliced into 4cm chunks
  • 1 kg potatoes, halved
  • 2 red onions, peeled and roughly chopped
  • 2 tsp dried oregano
  • crushed garlic
  • lemon juice & zest
  • s & p


  1. Preheat oven to 220c. Put oil in the bottom of 2 shallow roasting tins, 1 tbsp in each. Rub the skin of the chicken in oil then turn skin side up.
  2. Divide the chorizo, potatoes and onions between the tins. Sprinkle over the oregano, grate lemon zest over and pour in a little juice.
  3. Cook for 1 hour and swap the tins around after 30 mins if you have a single width oven. Bast with the juices.

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