The Simplest, Most Delicious and Easiest Cleaning Up Recipe EVER!!!

Whilst we love flavour, we really don’t like hassle.

At home we’re all about optimising the “flavour output to effort input” ratio. It’s all very well slaving away for hours in the kitchen to come up with something special, but in our opinion, the effort only puts you under pressure to create something outstanding. The resulting anticipation generally results in disappointment (we know all about it - we tried to make something from our French Laundry cook book - not fun - leave it to the professionals)…

We have a load of recipes that from the mainstay of our weekly cooking regiments that optimise flavour from minimum effort and this dish we reckon is the all time best. We have to give full credit for this recipe to Nigella Lawson (we love you Nigella), and like all good simple recipes, the key is good ingredients. Thankfully these ingredients won’t break the bank.


  • 2 tablespoons olive oil

  • 12 chicken thighs with skin and bone still on (we strongly recommend the ones from M&S or your local butcher - we find others a little too small)

  • 750 grams chorizo (we recommend using our semi cured Spanish chorizo or Gubbeen- cut into 4cm / 1½ inch chunks if regular sized)

  • 1 kilogram new potatoes (halved)

  • 2 red onions (peeled and roughly chopped)

  • 2 teaspoons dried oregano

  • grated zest of 1 orange


  1. Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin.

  2. Divide the chorizo sausages and the new potatoes between the 2 tins. Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 tins.

  3. 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. If you feel like the chorizo will over cook - remove and then add back in with 15 minutes to go.

Enjoy, and if you have a go - please take a photo and send it on to us to put up on social media!!!

Richard Finney