Ready for another exotic meal? I know I am! It’s always fun to explore new cuisines and new ways to prepare a meal 🙂 This Spanish chicken is an easy way to have roasted chicken that is completely packed full of amazing flavors! Spicy and flavorful chorizo sausages, red onion, creamy red potatoes, bright orange zest, and warm oregano!
In all honesty, I cut my veggies too small, so they got a little overdone… and we couldn’t find chorizo that was sliceable, so we got ground chorizo and I crumbled it up, but also, did that too small. Oh well, notes for next time 🙂
So this dish may not be all that gorgeous to look at, but man oh man… you have to taste it! I’m not even a huge chicken thigh person, but these were awesome!
One of the things I love about this Spanish chicken is that you pop it in the oven for an hour and all you have to do is check it once to baste the chicken. One time in an hour. That frees you up to go hang out with your family, do some laundry, or sit down with a glass of wine and read your favorite blog (wink wink, nudge nudge).
The original recipe made enough to feed an army… 12 chicken thighs and two full baking sheets worth of food. Wow, I mean we eat a lot, but I knew we didn’t need THAT much food, so I pared the recipe down a little. I got it down to 4 chicken thighs. Although, my baking sheets are undersized (sad sad little baking sheets) and only 4 would fit. But if you have a regular sized baking sheet, 6 thighs may fit 🙂
Pour about 2 tablespoons of olive oil in your baking sheet (just make sure it’s one that has sides!), and rub the skin of the chicken in the oil, flip them over so they’re skin side up, and season with salt and pepper. Scatter your chorizo sausage and potatoes around the chicken. Add the sliced onion on top of that. Sprinkle orange zest and oregano over the whole baking sheet.
Now just pop it in the oven and bake for 60 minutes. After 30 minutes, pull out the baking sheet and baste the chicken with the juice in the pan. Keep baking the last 30 minutes.
Before serving, I squeezed the juice of an orange over the dish and added some minced parsley to brighten it up 🙂
I didn’t do it this time, but next time I think after I baste the chicken, I’ll add some fresh green beans to roast that last 30 minutes… that way it’s a one pan kind of meal 🙂
No fancy pictures for you all this time folks… we ate the entire pan! Not a single leftover 🙂 Which is a great thing, except that means that I don’t get to take some nice pictures with good lighting. Oh well, maybe next time 🙂 This recipe is too good to not share just because the pictures aren’t perfect!
This chicken is so juicy and perfectly roasted and those crispy potatoes… *drool*
It may look a little burnt, but that crispiness is delicious, trust me!
Recipe adapted from Pickyin
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- 2 Tbsp olive oil
- 4 in chicken thighs (bone with skin)
- 1 lb chorizo sausages sliced into 1" pieces (or crumbled if ground sausages)
- 1 lb baby red skin potatoes halve the larger ones
- 1 red onion roughly chopped
- 1 tsp dried oregano
- 2 oranges zested
- salt to taste
- Preheat oven to 425 degrees.
- Pour the oil in the bottom of a rimmed baking sheet.
- Rub the skin of the chicken in the oil, season with salt, then turn them skin-side up.
- Add potatoes and sliced or crumbled chorizo around the chicken.
- Sprinkle the onion and the oregano over the top, then grate the orange zest over everything.
- Bake for 30 minutes, baste chicken with pan juices and continue cooking for about 30 minutes or until chicken is cooked through.
- Squeeze juice of one orange over baking sheet once chicken is finished cooking.
- Serve and enjoy!
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The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.