I just love Chorizo. And the family love it too, in fact it probably is the daughters favourite ingredient in any savoury dish. She expressed her undying love for it recently at dinner. Just as well the rest of it like it too!
Often we use it in pasta dishes, but I add it to this simple chicken bake to add a little spice. As chorizo traditionally uses smoked paprika, it adds a little smokiness to a dish aswell. As an aside I sometimes add the pimentón to freshly boild new potatoes to jazz up a warm potato salad. Of course if I’m feeling particularly flahulach I might buy some Gubbeen Chorizo. Just to eat as is. It really is a product so superior it’s a shame to cook with it.
Chorizo Chicken & Potato Bake
4 chicken legs
500g new potatoes, scrubbed
1 teaspoon of fresh herb leaves
5 cloves garlic, unpeeled
1 lemon, quartered
Heat oven to 1800C. Pour the olive oil into a large roasting tin and add the potatoes, chorizo, lemon quarters, bay leaves and garlic. Toss everything together so it’s coated in oil and evenly distributed. Add the chicken thighs, skin-side up, and season well. Put the roasting tin in the oven and roast for 1 hr, basting with the meat juices halfway through cooking. After 1 hr, check that the potatoes are soft and the chicken is cooked through, then return to the oven for a final 15 mins to crisp the chicken skin.
Remove the roasting tin from the oven. Press down on the roasted garlic cloves with the back of a spoon, discard the skins, and mix the mashed garlic with the meat juices. Serve with salad leaves on the side.