As it gets colder outside, the switch in my brain goes into oven mode to cook as many dishes in the oven as possible. The combination of the smell that fills the house, the ease of cooking and the heat from the oven is hard to resist. Just like the grill that works overtime in the summer, the oven does a lot of my cooking in the winter.
This chicken, unlike other roasted chicken recipes, starts out on the stove. I like to get a golden crust on both sides before transferring it to the oven. While the chicken is the star of this dish, it gets a lot of flavor from its new best friend, the chorizo sausage. The smoked spanish chorizo can be purchase at your local supermarket, usually by the deli counter. I like using it a variety of dishes, especially with beans and fish. This was my first time combining it with chicken and the result was nothing short of delicious.
A fresh Caesar salad with homemade Caesar dressing and homemade croutons is a perfect accompaniment to my chicken. I’ll be sharing the recipe with you for my homemade Caesar dressing soon, be sure to check back. It’s so good, you’ll never want to buy the store kind again. Small pasta like orzo, quinoa or couscous are also wonderful sides especially since there is a lot of juice at the bottom of the pan.
I used a beautiful organic whole chicken that I cut up myself, but thighs and drumsticks make an excellent choice as well. Don’t forget to season well with salt and pepper.
Have a fantastic weekend.
- 1 whole small chicken, cut up into pieces
- 1 large red onion, cut in half and sliced thick
- 2 smoked spanish chorizo links (i used Goya brand), sliced into ½ inch rounds
- 1 tbsp italian seasoning
- zest of half orange
- 2 garlic cloves, smashed and roughly chopped
- ⅓ cup chicken stock
- salt and pepper
- olive oil
- Preheat oven to 350 degrees.
- Heat oil in a deep oven proof skillet or a cast iron pan.
- Season the chicken generously with salt and pepper. Sear on both sides until golden brown. Don't worry if it's not cooked through, it will finish in the oven.
- To the same pan add chorizo, red onion and garlic (arranging it around the pan). Season with italian seasoning, more salt and zest of the orange.
- Pour in the stock, transfer to the oven and cook until the chicken is fully cooked (165 degrees) about 35 minutes.