Smoked Paprika, Chicken and Chorizo Potatoes #Recipe

Emma Shawcross
27th August 2019

Summer is still here but Autumn approaches and it's nice to have some warm flavours, with out it getting too heavy yet! Early Cheshire potatoes are out too, so why not celebrate our fabulous local produce?

Preheat the oven to 200°C .
In a large bowl place oil, the paprikas, seasoning, a tsp of each zest and a squeeze of half a lemon and half an orange , add the dry herbs and mix well

Chop up onions in to 2cm wedges
Chop up potatoes in to equal sizes and
Place-in to spice mix coat well using your hands – a but messy but the most effective way to do it.

Put the oil in the bottom of 2 shallow roasting tins
1 tablespoon in each.

Divide the chorizo sausages between the 2 tins.
Pop this in to cook for 10 mins till oil is s lovely rich golden colour and the chorizo just starting to cook.
Take out of oven and pour the oil and chorizo from both tins over the potatoes and onion mix.
Mix all well together

Split the mix between the 2 trays ready to roast.
Put the chicken thighs in to the empty bowl with the spice and oil mix was in and coat the chicken (add a little more oil if needed).

Nestle them in spaces between the potatoes and onion across the 2 tins of mix, then sprinkle over all more oregano all over, then grate the orange and lemon zest and a little salt and pepper over the contents of both.

Cook for 1 hour, but after 30 minutes, swap the top tray with the bottom tray in the oven and baste the contents with the orange-coloured juices.

Finish with zest and fresh herbs serve on its on or with salad
Great served cold as a lunch with salad leaves with a drizzle of balsamic dressing

Enjoy

Recipe Info

Serving Suggestions

Great served cold as a lunch with salad leaves with a drizzle of balsamic dressing

Ingredients

olive oil
12 chicken thighs with skin and bone still on if you wish and like the skin but can do with skinned an boned chicken thighs
2 teaspoons of smoked paprika (hot if you wish)
2 teaspoons of paprika
750 grams chorizo (hot one if you wish )
1 kilogram new potatoes halved or quarters I used early Cheshire’s
4 red onions roughly chopped
2 teaspoons dried oregano or mixed herbs
Fresh herbs if you can get a mixture out of the garden
grated zest of 1 orange and lemon and squeeze of juice
seasoning of salt and pepper

Equipment

Knife
Chopping board
Wooden spoon
Large bowl
2 thick shallow baking trays