In the battle of the poultry cuts chicken thigh beats breast hands down. It has a slightly darker meat that is much more moist and full of that real chickeny flavour. This is a dish that I have cooked a few times and I always make sure to get the thighs with the skin on and bone in. By grilling the thighs first the skin will turn deliciously crispy and help to hold in those yummy chicken juices.
Have you ever heard that you should cook meat on the bone because it gives it more flavour? Well it turns out that unless you are slow cooking meats for a long time (which will allow the marrow to be released) nothing is released from bones actually makes a different flavour wise. However what cooking on the bone does achieve is a much better texture as the inner meat is shielded from the dry oven by the bone. This allows it to cook slower making it more tender which is probably why people love to pick up and nibble every last bit off their chicken bones.
This recipe is so so easy because it just uses one tray you can shove it in the oven and out pops a full meal. There will be loads of juices from the chicken, chorizo and orange in the bottom of the tray once cooked which can be tipped all over the plates and mopped up with some crusty bread. Credit also to my mother for this one, this was a regular school night favourite of mine.