SPANISH CHICKEN WITH CHORIZO AND POTATOES


Much as I love to have a pan bubbling away on the stove, I often feel that the most stress free way to feed people is by taking the oven route. When I’m frazzled, I firmly believe that the tray-bake is the safest way to go. Enjoy the easefulness of the oven: you just bung everything in, and you’re done. I think I’d go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.

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INGREDIENTS
Serves: 6

2 tablespoons olive oil
12 chicken thighs with skin and bone still on
1¾ pounds chorizo (whole if baby ones or cut into 4cm / 1½ inch chunks if regular sized)
2¼ pounds new potatoes (halved)
2 red onions (peeled and roughly chopped)

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