Simple Dishes for Entertaining [Spanish Chicken & Chorizo with Potatoes & Cauliflower]

I’ve been so completely all over the place lately that I forgot completely we were having some friends over for dinner last night. 

Not daring to ever serve guests take-out at my house (the reason for that is much less pretentious than it sounds, I just REALLY like takeout and want it all to myself) I opted for one of those marvelously simple one-pot-dinners. They save me from a life of Kraft Dinner on a pretty regular basis these days. A little protein, some starch, and veggies all thrown in a roasting pan with spices and out pops a fragrant and satisfying dinner good enough to serve dinner guests. Doesn’t that just sound like the bees knees? It really is. Let me show you! 

 





Since there are so few ingredients in this dish, try to buy the best quality you can afford. The chorizo should be fresh, the produce and chicken organic, and your wine glass full. Wait. What? There isn’t any wine in this dish, you say? That’s no reason no to have a full glass anyways. You’ve had a long day, I’m sure. 



One-Pot Spanish Chicken and Chorizo with Potatoes and Cauliflower
adapted from Life is Great

I found the hunks of chorizo to be quiet tough to chew on so I’m going to recommend you cut them up a bit smaller so your guests don’t hurt their mouths. No one likes to be beat up by their dinner. 

We served a simple salad of Arugula, Roasted Golden Beets, Toasted Pecans and Piave Vecchio cheese and some crusty bread to sop up the beautiful bright orange sauce on the side. 

8 large bone-in chicken thighs, skin on
1 large piece Chorizo (8-10”), cut into bite sized pieces
1 bag baby potatoes (about 2 1/2 cups)
1/2 head of cauliflower, cut into 2” florets
2 tsp dried oregano
zest or 2 oranges
4 whole cloves of garlic, peeled
1 small red onion, rough chopped
Olive oil
salt and pepper to taste

Preheat oven to 400.

Dry the chicken with a clean towel (or paper towel) and salt on both sides. 

Pour the potatoes into a large roasting or jellyroll pan. Toss in the onions. Nestle the chicken thighs on top and tuck the cauliflower and chorizo around them evenly. Throw in the garlic cloves and sprinkle the oregano and orange zest evenly over everything. Give the whole pan a good drizzle of olive oil. 



Bake for 45-50 minutes or until the chicken is cooked to 170. Spoon onto plates and serve. 

Wasn’t that the easiest? Why don’t you have another glass of wine to celebrate? 

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