1 tablespoon dried oregano
2 teaspoons smoked paprika
½ teaspoon chilli flakes
900 grams agria potatoes, peeled and sliced into 1 cm rounds
1 large red onion, thinly sliced
1 chorizo sausage, thinly sliced
2 tablespoons olive oil
2 cloves garlic, crushed
sea salt and freshly ground pepper
1¼ cups chicken stock
4 whole chicken legs (thigh and drumstick)
4 chicken drumsticks
8 slices lemon
Preheat the oven to 180˚C.
Combine the oregano, paprika and chilli in a small bowl.
Put the potatoes, onion, chorizo, oil and garlic in a large bowl with half of the spice mixture. Season generously with salt and pepper and toss to combine well. Transfer to a shallow baking tray and spread evenly then pour in the stock.
Season the chicken with salt then sprinkle with the remaining spice mix. Place on top of the potato mixture and top each piece with a slice of lemon and a little drizzle of olive oil.
Roast for about 40 minutes until the chicken is golden and fully cooked and the potatoes are meltingly tender, basting the chicken with some of the pan juices after 20 minutes.
To serve: Divide the chicken and potatoes between plates and spoon over any juices left in the pan. Serve with a green salad and crusty bread.