If you couldn’t tell by the eighty bazillion recipes for roasted chicken on here, we kinda sorta like roasted chicken. I’m pretty sure Zachary could eat half a chicken on his own. I save so many roast chicken recipes that I’d likely be able to try a new one every week until I die. And I’m okay with that.
The thing that makes this one a little different is its use of Spanish (dried) chorizo. We are lovers of sausage in this household (or “shausage,” if you’re Zachary), so it was obvious we’d like it here. The chicken juices flavor the chorizo, the chorizo flavors the chicken, and both flavor the potatoes. Sooooo, obviously it’s a winner. This recipe uses orange zest and if you’re like me and like citrus flavor, I’d add a little juice, too, to make it a little more prominent.
I used a mix of fingerling potatoes and purple potatoes (I have a mild fingerling potato obsession), but really any potato you want to use is fine as long as you cut it small enough to cook in time. This takes a little while to cook, but the prep couldn’t be easier, so it’s great for a Sunday when you want to make a nice dinner, but still have plenty of time to hang with the kids.
Spanish Chicken with Chorizo and Potatoes
6 bone-in, skin-on chicken thighs
1.5 Tbsp. olive oil
1 Tbsp. orange juice (optional)
1 lb. baby redskin or gold potatoes, or fingerling potatoes, sliced in half
1 cup sliced red onion
1 tsp. dried oregano
3/4 lb. Spanish chorizo cut into 1-2″ pieces
Zest from half an orange
Preheat the oven to 425. In a roasting dish or rimmed sheet pan, toss the chicken and potatoes with the oil (and orange juice, if using) and place the chicken skin-side up. Sprinkle with the oregano and onion, and add salt and pepper to taste. Nestle the chorizo into the dish, and grate the orange over everything in the pan.
Roast for about 50 minutes, or until chicken skin is crispy and chicken and potatoes are cooked through.