I came across this recipe and knew that with a few substitutions it would be great. I have not been able to find a chorizo that we love, so I opted for linquica. I used a mix of potatoes instead of just one kind. Overall we enjoyed this meal. I would start it out with some foil since the skin gets really crisp and the zest can burn.
- 3 tbsp regular olive oil
- 12 chicken thighs (bone in, with skin)
- 1 cup sausage, chopped
- 2 lbs small potatoes
- 1 red onions, peeled and roughly chopped
- 2 cloves garlic, chopped
- 2 teaspoons dried oregano
- grated zest of one orange
- salt to taste
Preheat the oven to 425. Put the oil in the bottom of a large roasting pan. Add the sausage, onion and the potatoes to the pan.
Rub the skin of the chicken in the oil, season with salt accordingly, then place them skin side up in the pan. Sprinkle the oregano and garlic over, then grate the orange zest over the top.
Cook for 30 minutes, then swap baste the contents with the orange-colored juices. Continue cooking for about 30 minutes or till chicken is done.
Serve and Enjoy!