Spanish Chicken with Chorizo and Potatoes
February 10, 2017
I’ve been thinking a lot recently about what it means to cook when you’re pressed for time.
I, for one, always had the luxury of time.
Even with a job, a blog, and at least two hours a day dedicated to training, the sum of my evening tasks is still only to make whatever I felt like making for dinner. And it doesn’t really matter if dinner is done at 9 p.m. or even 10 p.m. instead of say 7:30 p.m since I don’t have other mouths to feed (e.g., children) — except for the occasional friend or family member.
Yet, I have learned to cook respectable meals in a minimum of time. And I’m not talking about nuking microwave meals — that sure make life so much easier but most of time contain a frightening long list of mysterious ingredients.
To me “respectable meals” mean something like black pepper chicken, Chinese eggplant, beef with Thai peanut sauce, skillet chicken fajitas or vegan carrot soup. Just to name a few.
And just to be clear: I love spending time in my kitchen, I’ve just learned to do more with less of it.
For someone who really enjoys a pan bubbling away on the stove, I often feel that the most stress free way to serve dinner is taking the oven route.
When I’m completely worn-out, I believe that the pan-bake is the safest and effortless way to go.
Guys, enjoy the worrylessness of the oven: pop everything in, and you’re done.
Take this Spanish Chicken with Chorizo and Potatoes for instance. All made in one pan, so simple, so delicious.
The amazing thing about chorizo is that when you cook it, it releases the most incredible flavor, giving this chicken a tasty Spanish twist.
Strong, spicy (but not too spicy), flavored juices that make this chicken (and the potatoes) over the top yummy.
You need to try it ASAP, rotisserie chicken ain't got nothing on this.
Spanish Chicken with Chorizo and Potatoes Print this recipe!
Barely adapted from Nigella
1 tablespoon olive oil
6 chicken thighs (I prefer skinless, but you can leave the skin on if you like)
12 oz / 340 gr chorizo, cut into 1-inch chunks
1 lb / 453 gr potatoes, cut into 1½- inch chunks (I used red potatoes)
1 red onion, peeled and roughly chopped
1 teaspoon dried oregano
Zest of 1 orange
Preheat oven to 425°F (220°C) and place a rack in the middle.
Put the oil in the bottom of a baking pan, rub the chicken thighs in the oil, and arrange them in the baking pan.
Arrange chorizo chunks and potatoes around chicken.
Sprinkle onion, oregano, and orange zest on top.
Roast in the oven for about 45 to 60 minutes, basting the chicken with the juices after about 20 minutes.
Remove from the oven and serve!
One serving yields 355 calories, 23 grams of fat, 15 grams of carbs, and 40 grams of protein.