Spanish Roast Chicken

Jamie Oliver calls this recipe Super Tasty Spanish Roast Chicken. I've made this recipe a good amount of times now as it's so nice and easy to make, but more importantly, it looks good, tastes good and smells delicious!

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An easy, tasty chicken dinner with chorizo and potatoes served with Gremolata and as Jamie suggests a simple rocket salad. This recipe is from the book Jamie's Dinners. I first made this in 2008 and regularly make it to this day.

The recipe starts by adding potatoes and whole lemon to a pan of boiling water - yep, it sounds a tad strange, but just do it!

Then you remove the lemon, drain the potatoes well and tip them into a large non-stick roasting pan.

Season with salt and black pepper.

Stuff the chicken with chopped parsley stalks and a few leaves, then pierce the lemon and put that into the chicken.

Now, Jamie says 2 lemons but he uses a 2kg chicken which is the same size I used and although two lemons would fit, I'm thinking the chicken won't cook properly since you're not supposed to stuff a chicken that much!

So, I only used 1 lemon for this but you will need 2 more to make the Gremolata.

Put most of the chorizo on top of the potatoes and sit the chicken on top. Sprinkle over the rest of the chorizo and drizzle with olive oil.

Get a large piece of greaseproof paper, lay it on a flat surface and using your hands, make it wet.

Tuck the wet paper around the chicken and pop it into a preheated oven - full details in the recipe card below.

After 1 and a half to 2 hours your chicken should be cooked through and will smell amazing.

What to Serve with Spanish Roast Chicken, Chorizo and Potatoes?

Serve with the Gremolata (see recipe) and a simple rocket salad.

Super Tasty Spanish Roast Chicken 

By the way, his book mentions one beaten egg in the list of ingredients - but where, and why? A bit of a printing error I think!

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!