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  • 4servings
  • 45minutes
  • 489calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2
MineralsMagnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 140g cooking chorizo

  2. 2 red onions , cut into wedges

  3. 4 garlic cloves , left whole

  4. 4 chicken thighs

  5. 4 chicken drumsticks

  6. 4 medium potatoes , unpeeled and cut into wedges

  7. 2 rosemary sprigs

  8. 2 tbsp olive oil

Instructions Jump to Ingredients ↑

  1. Heat oven to 220C/200C fan/gas 7. Cut the chorizo into slices the thickness of a pound coin. Put the onion and garlic in the bottom of a large roasting tin. Scatter over the chorizo, then add the chicken pieces, potato, rosemary and a couple of grinds of black pepper. Drizzle with olive oil, then bake for 45 mins.

  2. Halfway through the cooking time, give everything a good baste in the chorizo juices.

  3. USE UP LEFTOVER CHORIZO Spanish chorizo tortilla for 4: Fry 100g chorizo slices, 1 diced red pepper and 1 cubed potato in a large frying pan. Add 6 beaten eggs and cook for 10 mins until set on the bottom. Cook under the grill for a further 5 mins until the top is golden. Serve hot or cold, cut into wedges.

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