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Roasted Chicken and Chorizo with Fingerling Potatoes

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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

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