Spanish Chicken Ahead

Our answer

Nigella's Spanish Chicken With Chorizo And Potatoes (from KITCHEN) is a traybake that takes about 1 hour to cook, but is a fairly effortless recipe as once in the oven it requires very little attention. Unfortunately we don't recommend cooking this dish ahead and reheating it as the chicken and chorizo both become too dry and the potatoes will become a little hard. Leftovers can be eaten cold as a salad or the chicken is particularly good if removed from the bone, shredded and mixed with cold, diced potato and chorizo and then used as the filling for a quesdadilla.

You could certainly cut up and prepare the ingredients the night before or in the morning before you go to work. Cut the chorizo and put it on the baking sheets with the chicken thighs, then cover both baking sheets tightly with clingfilm and put in the fridge. Cut the potatoes and put in a bowl with enough cold water to cover (to prevent them from discolouring), cover and put in the fridge as well. Chop the onions, put in a tightly sealed container and refrigerate. While the oven is preheating, drain the potatoes, tip them into a clean tea towel and rub until they are roughly dry. Uncover the baking sheets and add the potatoes, onion and orange zest and then bake.