I am not sure how it happened but chicken has been on the menu as of late. Easy to do but I usually vary things up a bit better than it seems that I am now. Or the chicken dishes are the only ones making it in front of the camera! Hummm, I am going to have to think about this a little.
One just cannot go wrong using beautiful chicken thighs, spicy dried chorizo and orange zest to create simple, flavorful Spanish flavors in a one dish meal.
The dish paired beautifully with a 2012 Tres Picos Borsao Garnacha from Spain. Dark fruits such as blackberry, cherry, strawberry and plum with nuances of leather, vanilla and pepper enhanced the orange zest, dark meat chicken and spicy chorizo. YUM!!!
For those who like a spicier meal, try mixing in 1 teaspoon of red pepper flakes divided between the potatoes/onions and the chicken. I liked the dish as made but I could also picture it with a little more spice, so you adventurous ones will love the addition of the added heat.
So if you want an easy, fun dishes to impress your family with, give my Spanish Chicken with Chorizo and Potatoes a try. I promise you will be happy with how easy it is to make for such delicious results. Everyone will think that you slaved away in the kitchen to make it.
Spanish Chicken with Chorizo and Potatoes
4 Tbsp. Olive oil
6 bone-in, skin-on chicken thighs
4 oz. Cured Spanish chorizo (I used the Picante one for more spice)
1 lb. red potatoes, sliced lengthwise in 1″ wedges
1/2 large onion, sliced into 1/2″ slices
5 to 6 cloves of garlic, halved
2 tsp. dried oregano
Grated zest from 2 large oranges
Juice from 1/2 orange
Salt and Pepper, to taste
Sprinkle of cilantro for garnish
Preheat oven to 425 F or 220 C.
Grease a large casserole dish.
Mix potatoes wedges and half the onions with 2 Tbsp. olive oil, orange juice, 1 tsp. oregano, and salt and pepper to taste. Spread the potato and onions evenly in the bottom of the pan.
Coat chicken thighs with rest of olive oil, orange zest, salt, pepper and rest of oregano.
Arrange the chicken on top the potatoes/onions mix.
Tuck the rest of the onions and garlic cloves in around the chicken pieces, taking care to keep them mostly off the chicken skin or the skin will not crisp and brown.
Place one piece of chorizo on top each chicken piece for fat to melt down over chicken as it cooks and tuck the rest in around the chicken.
Roast for 50 minutes to 1 hour or until chicken reaches the internal temperature of 165 F.
Remove and allow to rest for about 10 minutes before serving.