Spanish Chicken with Chorizo and Potatoes

The grated zest of an orange is what makes this marvelous chicken sing.

2 tbs. regular olive oil
12 chicken thighs (bone-in and skin-on)
1 3/4 lbs. chorizo sausage, cut into 1 1/2″ pieces
1 1/4 lbs. baby white potatoes, halved
2 red onions, peeled and roughly chopped
2 tsp. dried oregano
grated zest of 1 orange

Heat the oven to 425°F. Put the oil in a shallow roasting pan and add the chicken, turning to coat and ending up skin-side up. Season well. Nestle in the chorizo and the potatoes, then sprinkle over the onions, oregano and orange zest.

Cook for 1 hours, basting after 30 minutes with the pan juices. If there is not a lot of pan juice, tip in a bit of sherry to de-glaze the pan.

Serves 6

Baby Eggplant with Oregano and Red Onion

This is a lovely side dish for any grilled or roasted entree.

1 1/4 lb. baby eggplant
3 tbs. regular olive oil
2 tsp. dried oregano
1 small red onion, cut in thin half moons
3 tbs. red wine vinegar
1 tsp. kosher salt
4 tbs. extra-virgin olive oil
1 garlic cloves, peeled and grated
1 1/2 tbs. cold water
few fresh oregano sprigs

Heat the oven to 425°F. Slice the eggplants lengthwise, keeping the stalks on. Pour the 3 tbs. olive oil in a very shallow roasting tin. Sprinkle in the dried oregano, add the eggplant, cut side down and swirl them gently around. Turn them cut side cup and roast in the oven for 15 minutes, by which time they should be tender and turning golden.

As soon as the eggplant is in the oven, put the onions in a small bowl and cover with the vinegar and salt.

Remove the eggplant to a platter. Whisk the onions with the 4 tbs. extra-virgin olive oil, the garlic and water. Spoon them over the warm eggplants, then leave for about half an hour to cool to room temperature. Scatter with fresh oregano leaves to serve.

Serves 6 as a side dish