Roast Chicken with Potatoes & Red Onion
2 tablespoons olive oil or melted butter
12 chicken thighs (bone in, with skin)
1-¼ pounds baby potatoes, halved
2 red onions, peeled and chopped
2 teaspoons dried oregano
Salt & black pepper
Zest from 1 orange
Preheat the oven to 425 degrees. Put the oil in the bottom of a large roasting pan. Rub the skin of the chicken in the oil and then turn the skin side up. Place the baby potatoes and chopped red onion around the chicken. Sprinkle with oregano and salt & pepper. Grate the orange zest over the top.
Bake for 1 hour, but after 30 minutes baste the contents with the juices from the bottom of the pan. Transfer the chicken mixture to a large serving platter and serve.
Optional: Make this a more Spanish-flavored dish by adding 1 ¾ pounds chorizo sausages cut into 1 ½-inch chunks to the dish before baking.
Recipe adapted from Nigella Kitchen by Nigella Lawson, http://www.foodnetwork.com/