1 pan + 1 hour = 1 delectable dinner

I love everything about this meal. There is very little prep, only minutes of hands-on time, and only 1 knife, 1 Microplane, and 1 pan to clean. You pop it in the oven, set the timer, and go about your business.

I wish I would have created this fabulous recipe, but alas it was the lovely Nigella Lawson. I have a few minor revisions. For instance – the addition of one of my favorite ingredients – smoked paprika.  Enjoy!

Spanish Chicken with Chorizo and Potatoes

Recipe adapted from Nigella Lawson’s cookbook – Kitchen: Recipes from the Heart of the Home

2 tablespoons olive oil
10 chicken thighs, bone-in with skin
1 teaspoon smoked paprika
Salt and freshly ground black pepper
1 pound chorizo sausages, cut into 2-inch chunks
1  1/2 pounds baby potatoes
1 large red onion, peeled and roughly chopped
2 teaspoons dried oregano
Grated zest of 3 oranges, divided
Chopped fresh Italian parsley

Preheat the oven to 425 degrees and place the racks in the center of the oven.

Pour the oil into the bottom of a jelly roll pan. Rub the skin of the chicken in the oil, then turn the thighs skin-side up and season with smoked paprika, salt, and pepper.

Add the chorizo and new potatoes to the pan.

Sprinkle the onion and the oregano evenly all over, then grate the zest of 2 of the oranges over the top. Give the entire pan another sprinkle of salt and pepper.

Cook for 1 hour, or until the chicken is cooked through.

Garnish with the zest of the remaining orange and the parsley.

Serves 4 or 5