Orange chicken from the tin with chorizo

Name: Orange chicken from the tin with chorizo
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.5 kg); 3 Oranges; 4 TABLESPOONS Olive oil; 7-10 Tbsp dried oregano; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 red onions; 1 kg waxy potatoes; 200 g Chorizo (Spanish pepper sausage); 2-3 stem(s) Oregano

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.5 kg)
3 Oranges
4 TABLESPOONS Olive oil
7-10 Tbsp dried oregano
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 red onions
1 kg waxy potatoes
200 g Chorizo (Spanish pepper sausage)
2-3 stem(s) Oregano

Directions

1
Divide the chicken into 10 parts (2 upper and lower legs, 2 wings, 4 boneless breast pieces). Wash the chicken parts and dab dry with kitchen paper.
2
For the marinade, wash organic oranges hot, dry and rub the peel finely from 1. Mix the peel with oil, 1 tablespoon of oregano and 1 1⁄2 tsp. salt and pepper. Brush the chicken parts with some marinade.
3
Onions peel and cut into slices. Peel the grated and remaining orange (the 2nd organic orange should be left) in such a way that the white skin is completely removed. Cut the oranges into large pieces.
4
Wash the potatoes well and cut into quarters or halves depending on size. Peel the skin from the chorizo and cut the sausage into large pieces.
5
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Mix the onions, orange pieces, potatoes and chorizo with the remaining marinade and spread in a fat pan (deep baking tray).
6
Put meat on top. Cook in the hot oven for 50-60 minutes. Cut the remaining organic orange into slices. Wash and dry oregano, remove the leaves. Take out the fat pan and arrange.
7
Garnish with orange slices and oregano.