Recipe

Step 1: Preheat the oven to 425°F.

Step 2: Put the oil in the bottom of two shallow roasting tins, 1 tbsp in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin.

Step 3: Divide the chorizo sausages and the new potatoes between the two tins. Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the tins.

Step 4: Cook for 1 hour, but after 30 minutes, swap the top tray with the bottom tray in the oven and baste the contents with the orange-coloured juices.

Making Leftovers

You can reheat what remains (removing the bones from the chicken first) within 2 days, maybe with some canned chopped tomatoes, sherry and orange juice, but my absolute favourite final destination for this dish is a quesadilla. When I was last in Kansas, that shining city of lights, I breakfasted on a chicken, pepperjack and potato quesadilla (as one does) and it inspired me. So, just get as many soft flour tortillas as your leftovers command, take the bones out of the chicken, dice the meat along with the chorizo and potatoes, and stir in some diced, shredded or grated cheese (Cheddar, mozzarella, Monterey Jack, all are possible), dollop some of the mixture into each tortilla, fold, then griddle or fry. Make sure the chicken is piping hot. This makes for a splendid hangover-banishing breakfast or nearinstant supper, the sort you chow down on while watching something compellingly bad on TV.

Reprinted with permission from Nigella Lawson’s Kitchen (2010 Knopf Canada).