It’s fiesta time in our house tonight! Well, not exactly. It’s been a long day and I needed to cook something easy, quick and very tasty. This recipe is all of that – shove the ingredients into a roasting tin and pop it in the oven for an hour. Out comes the delicious flavours of Spain!
I halve the recipe and modify it to fit with what is in the fridge, so here is how I made tonight’s Spanish Chicken (based on the Nigella recipe in ‘Kitchen’ which is infinitely more eloquent and probably more delicious).
Add a slug of olive oil to a roasting dish and add 4-6 chicken thighs/legs. Rub them in the oil and place them skin side up. To this add one large onion roughly chopped, 225g of baby new potatoes, 100g of chorizo cut into 4cm chunks and a sprinkling of dried oregano. Then sprinkle the zest of one orange over the top and bake at 220ºC (or 200 fan) for about an hour. I baste the mixture every 20mins to keep it moist. Serves 2. You can have it with a green salad, but usually we just eat it as is, or with some crusty bread. Oh, and a nice glass of rioja of course!