Spanish Chicken With Chorizo And Potatoes - cooking recipe

Ingredients

3 tablespoons olive oil
12 chicken thighs (bone in or skin on)
1/2 lb spanish chorizo
2 lbs red potatoes (halved or quartered, depending on size)
2 red onions (rough chopped)
2 medium oranges
2 teaspoons oregano (dried)
2 teaspoons kosher salt (actual amount is to taste)

Preparation

Preheat oven to 425\u00b0.
Pour oil into a large roaster pan.
Place chicken in the pan, skin side down and rub it in the oil. Season the chicken with salt, then flip the chicken skin side up and season the skin side.
Add the chorizo and potatoes to the pan and arrange the meat and veg in a single layer. I tried to keep all the potatoes skin side down to aid in browning.
Zest the oranges and sprinkle the zest onto the chicken, along with the oregano.
Add the onion to the pan and sprinkle some salt on the potatoes and onions.
Cut one of the oranges in half and squeeze the juice over the meat. Use a sieve to catch any seeds and pulp.
Place the pan in the center of the oven. Cook for at least an hour. Maybe an hour and twenty, depending on your over. the chicken will be cooked to +180\u00b0 in about 40 minutes, but the extra time is to get the skin crispy and the meat super tender.
Baste the chicken with the pan juices after 30 minutes, then again every 20 minutes. The pan juices will start to turn orange and are full of flavor. Brush the juices on the potatoes as well.
I was lazy and I turned off the oven when the skin took on a nice orange color and got crispy. I let it sit in the oven for about 45 minutes before serving and the end result. I think that this rest period helped the skin set up and kinda shrink wrap around the chicken. You don't have to give it a long rest, but I think it's worth it.