This is more than enough for 4 people, I also served it with green beans to get some more colour and a least a little bit of healthiness onto the plate!
2 large oven trays
2 x 15ml tablespoons olive oil
12 chicken thighs (I used 6)
750g chorizo sausage (whole if baby ones or cut into chunks if a regular-sized ring)
1 kg new potatoes
2 red onions, peeled and roughly chopped
2 teaspoons dried oregano
Grated one zest orange (I used lemon instead)
Good handful of green beans
Zest and juice of 1 lemon
Sea salt and cracked black pepper
Preheat the oven to 220 C. Rub the olive oil over the chicken thighs in the oven tray, reserve 6 pieces for each tray.
Divide the chorizo sausage, new potatoes and chopped up red onion between the 2 trays. Sprinkle the dried oregano and lemon zest over the trays. Drizzle oil over the contents and make sure all is coated.
Cook for 1 hour. Nigella recommends that after 30 minutes the trays are swapped round in the oven and the ingredients are basted with the orange zesty juices (or lemon juices!)
Lemony salt and pepper green beans
Around 10 minutes before the tray bakes are ready, get the green beans boiling.
Once ready, drain and pop back into the saucepan. Coat in the zest and juice of 1 lemon, a sprinkle of crunchy sea salt and cracked black pepper.
Serve both up straight away!