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one pan chicken with chorizo and potatoes

Anything I am able to put in the oven for a few hours and have a delicious meal without fuss is a winner.  This recipe in one of my favorites for a winter weekend lunch with friends or a weekday dinner.

The special part of the recipe is once you get comfortable with it, you can add or remove some of the ingredients with what happens to be in your refrigerator.  Replace the chorizo with sausage, add some cherry tomatoes, include tarragon rather than rosemary.  Many different flavors work, so master it and then get creative.

one pan chicken with chorizo and potatoes

Anything I am able to put in the oven for a few hours and have a delicious meal without fuss is a winner.  This recipe in one of my favorites for a winter weekend lunch with friends or a weekday dinner.

The special part of the recipe is once you get comfortable with it, you can add or remove some of the ingredients with what happens to be in your refrigerator.  Replace the chorizo with sausage, add some cherry tomatoes, include tarragon rather than rosemary.  Many different flavors work, so master it and then get creative.

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Ingredients

Recipe serves: 6
3 pounds of skin on chicken thighs and/or drumsticks with or without skin (7-9 pieces)
1 red onion, roughly chopped in large pieces
8 ounces (225 grams) chorizo sausage, cut into 1 inch (25mm) pieces
1.5 pounds yellow baby potatoes, washed and cut in half
1 tablespoon olive oil
1/2 lemon, for juice
4-5 sprigs of rosemary
salt, to taste
garnish
large handful of fresh arugula (rocket)
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one pan chicken with chorizo and potatoes
  • time
    2 hours
  • serves
    6
  • skill level
    Easy

Ingredients

  • garnish

Directions

1
Done

Preheat oven to 400F(200C).

2
Done

Rinse chicken pieces with water, pat dry with paper towel (kitchen roll) and sprinkle with salt on both sides.

3
Done

Place in a 9x12 inch or larger baking dish with the skin side up.

4
Done

In a large mixing bowl add the potatoes and onions, sprinkle with salt and about 1 tablespoon olive oil.

5
Done

Place potatoes and onions around the chicken and then add the chorizo.

6
Done

Squeeze lemon juice over entire dish, and place rosemary sprigs evenly around.

7
Done

Bake in oven for 1 hour, checking after 30 minutes and mixing around the potatoes and chorizo to ensure even cooking.

8
Done

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.

9
Done

Serve with fresh arugula tossed over the dish.