Kitchen Underground Spanish Chicken & Chorizo
The recipe comes to us from the amazing Amy Anton with Kitchen Underground! This dish is easy to prepare, easy to clean up, filling -- and delicious!
Learn more about the Kitchen Underground cooking classes in Austin, Houston, and San Antonio, for busy families and lifelong learners at http://kitchenunderground.com/.
Ingredients
- 6-8 Chicken Thighs and/or Drumsticks (bone-in, skin on)
- 2 Links (1 lbs.) Chorizo, cut in chunks
- 1 ¼ lbs. baby potatoes, halved
- 1-2 red onion sliced
- 1 1/2 Tbsp. oregano
- 2 Tbsp. paprika
- Zest of 1 Orange, plus juice
- Salt and pepper
- 4 Tbsp. olive oil
Instructions
- Preheat the oven to 375. Pour about 2 tablespoons of Olive oil into a sheet pan and spread around.
- Place the chicken on the pan and coat skin with oil, turning them skin side up when done. Throw potatoes, chorizo, and onions on pan and toss in oil as well, adding another 2 tablespoons, and then spread evenly in pan. Use 2 sheet pans if you can’t spread everything out.
- Sprinkle oregano, paprika, salt, pepper, orange zest and juice evenly over mixture and again toss with hands.
- Place in oven and cook for 30 minutes. Remove and stir a bit and return for another 15 to 20 minutes.
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