Spanish Chicken with Chorizo and Potatoes

Nigella Stress free way to feed people

INGREDIENTS

2	x 15ml tablespoons olive oil
12	chicken thighs
750	g chorizo sausages,whole if baby ones or cut into chunks
1	kg potatoes halved
2	red onions
2	teaspoon dried oregano
	Grated zest 1 orange

INSTRUCTIONS

1.	Preheat the oven to 220 c/gas7. Put the oil in the bottom of 2 shallow rotating tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin side up, 6 pieces in each tin.
2.	Divide the chorizo sausages and the new potatoes between the 2 tins. Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 tins.
3.	Cook for 1 hour, but after 30 minutes, swap the top tray in the oven and baste the contents with the orange-coloured juices.