Super Tasty Spanish Roast Chicken - Jamie Oliver Recipe

Today I fancy making this Jamie Oliver recipe. He calls it Super Tasty Spanish Roast Chicken. I've made it a couple of times before and it is so nice and easy to make but more importantly, it looks good and it is very tasty.

Roasted Chicken, Chorizo and Potatoes

He's book mentions one beaten egg - but where, and why? A bit of a printing error me thinks!



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Super Tasty Spanish Roast Chicken - Jamie Oliver Recipe

Super Tasty Spanish Roast Chicken - Jamie Oliver Recipe

This Super Tasty Spanish Roast Chicken is truly delicious and easy to make too!

ingredients:

  • 1 kg Potatoes (says he) but do however many you want to - as long as they fit in the pan of course!
  • 3  unwaxed lemons
  • 1 x 2kg whole chicken
  • a handful of fresh flat-leaf parsley
  • sea salt and black pepper
  • Olive oil
  • 300g chorizo sausage - skin removed
  • 2 nice fat cloves of garlic

instructions:

How to cook Super Tasty Spanish Roast Chicken - Jamie Oliver Recipe

  1. Preheat your oven to 220C/425F/Gas 7
  2. Cut the potatoes into 1-inch dice and put them into a pan of boiling water with 1 of the lemons - don't question just do it! and boil for 5 minutes.
  3. Drain and prick the lemon all over with a knife.
  4. Remove the parsley leaves from the stalks and put to one side. Keep the leaves for later. Stuff the chicken with the parsley stalks and the hot lemon.
  5. Season the chicken and the potatoes with a little salt and freshly ground black pepper, slice the chorizo at an angle quarter of an inch thick (0.5cm)
  6. Get yourself an appropriately sized oiled baking tray lay the potatoes in the centre, then place the chicken on top and sprinkle with the chorizo and a little (not all) of the parsley leaves. Drizzle with a little olive oil.
  7. Take a large piece of greaseproof paper and lay it out on the work surface - wet your hand under the tap and smooth over the paper to wet it all over so it becomes flexible.
  8. Now shake it out and lay it over the top of the ingredients in the baking tray, tucking it snugly so the juices don't escape.
  9. I'm sure you can use foil but when I've done this recipe I've paid attention to Jamie and used the paper.
  10. Cook in the preheated oven for however long your chicken takes to cook through - which will depend on the size you bought and your oven. The book says 1 hour 20 mins but I think that chances are, the chicken will not be cooked so please check. I'm thinking it'll be more like 2 hours.
  11. While the chicken is cooking you can make a Gremolata by finely chopping the zest of the 2 remaining lemons the parsley leaves and the finely chopped garlic.
  12. Season lightly and toss together to make a really fragrant seasoning type garnish.
  13. When the chicken is cooked through remove just the chicken from the oven and put to one side to rest.
  14. Shake the potatoes about and put them back in for a few minutes to crisp up.
  15. Carve the chicken and divide between 4 plates with the potatoes. The potatoes will have taken on a smoky paprika flavour from the chorizo, so if there is any juice in the tray, pour it over.
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2 comments

  1. That sounds delicious Jan! Makes me wish I had a chicken in the fridge!!! By the way I love your little blackcat! Cute!

    ReplyDelete
  2. I agree with Marie, it looks great.

    ReplyDelete

I love to hear from everyone so thanks for taking the time to comment.

Cheers
Jan