Anything I am able to put in the oven for a few hours, and have a delicious meal without any fuss is a winner. This recipe in one of my favorites for a weekend lunch with friends or a weekday dinner.
The special part of the recipe is once you get comfortable with it you can add or remove some of the ingredients with anything that happens to be in your refrigerator. Replace the chorizo with sausage or bacon, add some cherry tomatoes, include tarragon rather than rosemary. Many different flavors work, so master it and then be creative.
time. 15 minutes prep, 1.5 hours cooking
serves. 4 to 5
2.5 pounds of chicken thighs or drumsticks with or without skin (6-7 pieces)
1 red onion
8 ounces chorizo sausage
1.5 pounds yellow baby potatoes
4-5 sprigs fresh rosemary
kosher salt to taste
fresh arugula for garnish (optional)
1. Preheat oven to 350-degrees.
2. Season chicken thighs on both sides with kosher salt.
3. In a 9x12 inch or larger baking dish, place chicken with the skin side up.
4. Cut the red onion into large pieces and sprinkle around the chicken pieces.
5. Cut large thumb size pieces of chorizo, not too small or it crisps up too much, and squash in between the onion and chicken.
6. Chop potatoes in half and place around the chicken, onion and chorizo. I tuck everything in neatly and keep top of chicken free of any other ingredients.
7. Squeeze ½ lemon over the chicken pieces.
8. Generously salt the dish, focusing on the potatoes.
9. Drop the rosemary sprigs on top.
10. Place in oven for 1 hour or until thoroughly cooked.
11. After 30 minutes, mix around the potatoes, chorizo and onions while taking some of the juices and pouring over chicken (basting).
12. For the last 3-5 minutes, turn oven to broil and brown the chicken if more crispy skin is what you like.