Ingredients
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3 pounds of skin on chicken thighs and/or drumsticks with or without skin (7-9 pieces)
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1 red onion, roughly chopped in large pieces
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8 ounces (225 grams) chorizo sausage, cut into 1 inch (25mm) pieces
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1.5 pounds yellow baby potatoes, washed and cut in half
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1 tablespoon olive oil
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1/2 lemon, for juice
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4-5 sprigs of rosemary
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salt, to taste
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garnish
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large handful of fresh arugula (rocket)
Directions
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1
Done
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Preheat oven to 400F(200C). |
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2
Done
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Rinse chicken pieces with water, pat dry with paper towel (kitchen roll) and sprinkle with salt on both sides. |
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3
Done
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Place in a 9x12 inch or larger baking dish with the skin side up. |
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4
Done
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In a large mixing bowl add the potatoes and onions, sprinkle with salt and about 1 tablespoon olive oil. |
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5
Done
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Place potatoes and onions around the chicken and then add the chorizo. |
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6
Done
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Squeeze lemon juice over entire dish, and place rosemary sprigs evenly around. |
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7
Done
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Bake in oven for 1 hour, checking after 30 minutes and mixing around the potatoes and chorizo to ensure even cooking. |
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8
Done
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To make skin extra crispy, after cooking, place oven on broil temperature crisp up the skin for 5 minutes, watching the entire time to avoid any area burning. |
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9
Done
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Serve with fresh arugula tossed over the dish. |
