Thursday, September 19, 2013

466. Roast Spanish Chicken

This is a one-pan meal consisting of all you need of deliciousness and satisfaction.

There is a wonderful appreciation towards roasts, as they make life so much easier at no expense to the flavor or quality.
Knock everything in a baking pan, place in the oven and come back an hour something later and you've got a beautiful filling dish enough to feed a crowd.
I made the recipe below omitting the potatoes, because I had some parmesan roasted potatoes on the side. Next time I will definitely put the potatoes in
All this dish might need is the simplest of salads on the side.
Adapted from the practical food lover, Nigella Lawson.


2 Tbsp olive oil 
12 chicken thighs with skin and bone still on 
750 grams basturma sausage (cut into 4cm chunks)
1 kg new potatoes (halved) 
2 red onions (peeled and roughly chopped) 
2 tsp dried oregano  
grated zest of 2 oranges
1 1/2 tsp salt


Preheat the oven to 400ºF.
Put the chicken (skin-side up), sausage, potato, and onion in one very large baking sheet or two medium sized ones.
Sprinkle the oregano and salt, then grate the orange zest over the contents.
Cook for 1 hour and 20 minutes, but if using two trays after 40 minutes, swap the top tray with the bottom tray in the oven and baste the contents with the orange-coloured juices. 
Serve hot.

 صحة و عافية

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