SPANISH CHICKEN

3 tablespoons olive oil
10 chicken thighs (bone in, with skin)
3 mild Italian sausages, cut into 3 inch pieces
15 baby red potatoes, half the larger ones
1 red onion, peeled and roughly chopped
2 teaspoons dried oregano
grated zest of one orange
salt to taste

Preheat the oven to 425°F.  Put the oil in the bottom of a shallow roasting tin (I used a jelly roll baking tray). Rub the skin of the chicken in the oil, season with salt accordingly, then turn them skin-side up.  Add sausages and potatoes.  Sprinkle the onion and the oregano over, then grate the orange zest over the arranged contents. Cook for 30 minutes, then baste the contents with the orange-colored juices. Continue cooking for about 30 minutes or till chicken is done.