Spanish Chicken with Chorizo and Potatoes

While watching Food Network this a.m., Sweet Harold noted that "Wow, that really looks good!"  For a second I was puzzled whether he meant the dish that was being prepared or Nigella, but it didn't take long to realize he was drooling over the recipe.  He gave me The Look and asked in that Sweet Harold voice, "Do you think we could have that tonight?"  You betcha!

I added some baby carrots and garlic to the recipe and I don't think Nigella would have minded at all.  YUM, YUM and YUM!

2 tablespoons regular olive oil

12 chicken thighs (bone in, with skin) (For tapas plates, you can use boneless and go ahead and cut into bite sized chunks)

1 3/4 pounds chorizo sausages, whole if baby ones, or cut into 1 1/2-inch chunks if regular-sized

1 1/4 pounds baby white-skinned potatoes, halved

2 red onions, peeled and roughly chopped

2 teaspoons oregano

1 orange

***I added a few handfuls of baby carrots and about 6 whole cloves of garlic.

Preheat the oven to 425 degrees F.  Put the oil in the bottom of two shallow roasting pans or quarter sheet pans, 1 tablespoon in each.  Rub the skin of the chicken in the oil, then turn skin side up and put 6 pieces in each pan.

Divide the chorizo sausages and the baby potatoes between the 2 pans.  Sprinkle with the onion and the oregano, then grate the orange zest over the contents of the 2 pans.

Bake for 1 hour, but after 30 minutes, swap the top pan with the bottom pan in the oven and baste the contents with the orange-colored juices.  Transfer the chicken mixture to a large serving platter and serve.