January: Spanish Chicken with Chorizo & Potatoes

Saturday was a big cooking day for me. In between baking the brookies and the pancake cookies, I also made Nigella Lawson’s Spanish Chicken with Chorizo and Potatoes from her cookbook Kitchen.

The moment I saw the recipe name and the photo of the dish in the cookbook, I knew I wanted to make this. I love chicken (if you haven’t already noticed), I love Chorizo, and who doesn’t like potatoes? And making it seemed so easy. You basically just dump everything on sheet pans and bake them in the oven. I think there were only 3 steps in the cookbook: preheat the oven, put everything in the pan, put everything in the oven and baste once in a while (okay, four).

And with those four easy steps, you’ll have all this deliciousness:

Spanish Chicken & Chorizo

The chicken was juicy and tender, which was a bit of a surprise since it the only “liquid” added to it prior to cooking was a small amount of olive oil to coat. The chicken gave out A LOT of oil, though, but you can easily fix that by using less fatty chicken portions (like the breast) instead of thigh quarters. The Chorizo was a pleasant surprise, too, since I went out on a limb and used a local brand I’ve never tried before. It was spicy and garlicky and gave the drippings even more flavor.

I’d probably add some garlic to the recipe (Nigella’s recipe doesn’t have it), but other than that, this recipe is pretty perfect. And ridiculously easy, too.

Find the recipe here.

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