Spanish chicken with chorizo ​​and potatoes

Ingredients for 6 servings:

• 1 kg potatoes, new
• 12 chicken legs or chicken parts
• 750g chorizo ​​(mini)
• 1 orange(s)
• 2 tsp olive oil
• 2 onions, red
• 2 tsp oregano, dried
• 2 garlic cloves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Preheat the oven to 200°C. Since you probably don’t have a roasting pan big enough, divide the oil between two roasting pans. Crush the garlic cloves with a knife, peel them, and place them in the roasting pans. Brush the chicken with the oil on both sides, skin-side up. Halve the potatoes, cut the mini chorizos several times, and place them in the roasting pans. Dice the onions and add them with the oregano. Grate the orange zest over the top. Roast for 1 hour, swapping the bottom roasting pan for the top one after 30 minutes. Baste both with a little orange juice. This dish can also be prepared for fewer people. Chicken drumsticks are ideal for this. I use two mini chorizos for one chicken drumstick.