12 chicken thighs
750 grams chorizo cut into 4cm chunks
1 kilogram new potatoes (halved)
2 red onions (peeled and roughly chopped)
2 teaspoons dried oregano
grated zest of 1 orange
220°C oven. Rub chicken and vegetables with olive oil.
Put all ingredients on 2 shallow roasting tins.
Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 tins.
Cook for 1 hour, swapping trays and basting after 30 minutes.