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 delicious!
Super Tasty Spanish Roast Chicken - Jamie Oliver
By the way, he's book mentions one beaten egg - but where, and why? A bit of a printing error me thinks!
Yield: 4
Super Tasty Spanish Roast Chicken - Jamie Oliver Recipe
This Super Tasty Spanish Roast Chicken is truly delicious and easy
to make too!
Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M
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
Preheat your oven to 220C/425F/Gas 7
- 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.
- Drain and prick the lemon all over with a knife.
- 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.
- 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)
- 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.
- 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.
- 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.
- I'm sure you can use foil but when I've done this recipe I've paid attention to Jamie and used the paper.
- 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.
- 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.
- Season lightly and toss together to make a really fragrant seasoning type garnish.
- When the chicken is cooked through remove just the chicken from the oven and put to one side to rest.
- Shake the potatoes about and put them back in for a few minutes to crisp up.
- 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.
That sounds delicious Jan! Makes me wish I had a chicken in the fridge!!! By the way I love your little blackcat! Cute!
ReplyDeleteI agree with Marie, it looks great.
ReplyDelete