Autumn is the time of year when you want lovely filling, comforting food - sticky ribs, stews, roasts but with both H an I working long hours at our jobs we don't really have a lot of time to prepare that sort of thing. Autumn really does become the season of food that can be cooked in one pot or on one tray and if I'm honest that's the kind of cooking I like best.
My old housemate Paul taught me how to make this dish and I think he got it from the lovely Nigella, I've just tweaked it a bit. We always tend to have chorizo in the fridge and chicken in the freezer so its a go to dish of mine. It's very easy to prepare and it tastes sensational - the chicken and chorizo juices blending together with the orange zest and garlic. Perfect with a large glass of red and the sound of rain.
5 chicken thighs
150g chorizo, cut into rounds the thickness of a pound coin
8 shallots, peeled and cut in half
250g new potatoes, I used apache as I love the colour and they are perfect for roasting
4 cloves garlic, unpeeled
zest of one orange
take the chorizo, shallots, potatoes and garlic and tumble into a roasting dish. add a TBSP of olive oil and mix together until coated. Place the chicken on top and drizzle with oil and season with S&P. Sprinkle half the zest over the chicken and other ingredients. Cook on high for 20 minutes. Take the dish out and add rest of the zest and then put the dish back in the oven at a lower heat and cook for a remaining 30 minutes or until the chicken is cooked.
Linking up with Honest Mum
And with Delcious Dish Tuesday with Eat Drink and Be Mary and Full Time Mama