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Roasted Chicken and Chorizo with Fingerling Potatoes

Print Recipe

Meat

Roasted Chicken and Chorizo with Fingerling Potatoes

About the Recipe

Ingredients

serves 4

3 ounces chorizo, cut into ¼-inch slices
2 medium red onions, cut into wedges
4 garlic cloves, peeled and left whole
8 chicken thighs, bone-in and skin on
12-16 fingerling potatoes or 3 medium potatoes, un-peeled and cut into wedges
2 fresh rosemary sprigs
2-3 tablespoons olive oil
salt and pepper

Directions

Heat the oven to 425°F.
Cut the chorizo into ¼-inch slices.
Put the onion and garlic in the foil-covered baking sheet.
Scatter over the chorizo, then add the chicken pieces, potato, rosemary and a couple of grinds of black pepper.
Drizzle with olive oil.
Bake for 50-60 minutes.
Halfway through the baking process, turn the chicken pieces and baste with the cooking juices.

Print Recipe