1. Preheat oven to 425F and pour olive oil in the bottom of a large roasting pan (I used a disposable one)
2. Rinse chicken, pat dry, and rub skin side against the oil in the pan then flip over, skin side up. Season with salt and pepper. Put chorizo and potatoes (lightly salt the potatoes) in the pan...pretty evenly distributed
3. Sprinkle onion and oregano all over and zest the orange over the contents.
4. Roast for 30 minutes and pull the pan out. Spoon the orage colored juices over the chicken and the potatoes if they look dry. Roast for 30 more minutes.
Note- I found the chorizo in the meat department of my local grocery store. Don't buy the ground chorizo. The correct kind should resemble smoked sausage.
Serving
Suggestions
Sprinkle with chopped parsley
Originally Submitted
3/12/2013
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