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.