I could happily add Chorizo to everything forever! Another Tuesday means another recipe on BBC Radio Oxford and this one is an old favourite.
This recipe is a special one for me as I’ve made it for many crowds over the years and it has always gone down a storm. I made it for 20 at my Sister’s hen do and for 16 at my Mother in law’s birthday get together. It’s just as fabulous (and less hard work!) for a weekday family meal. I do love a traybake as whilst it takes 15 mins to prep, you can then relax while the oven does the hard work (my kind of cooking). Here we go… Ingredients – Serves 4 Olive oil Boneless Chicken thighs Chorizo cut into chunks New potatoes halved Red onion roughly chopped Oregano Grated zest of an Orange Line baking tray with a glug of olive oil and add your Chicken thighs – get them a bit oily. Add your halved new potatoes & chorizo chunks. Sprinkle the red onion & oregano over the top. Grate the orange zest over the top & add a little squeeze of orange juice. Cook for between 45 minutes – 1 hour at 200 degrees and baste the chicken using the juices half way through. The juices make a delicious sauce and the chicken is lovely and moist. It’s perfect with a big green salad and you can add any other veggies that you like. Enjoy with loved ones who will love you even more after this dish. Love & food,
The Oxfordshire foodie