Spanish Roast Chicken Recipe

Super Tasty Spanish Roast Chicken Jamie Oliver

Easy one-pot meal with potatoes. Chicken, potatoes and chorizo what's not to like? 

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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!

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 cookbook Jamie's Dinners. I first made this in 2008 and regularly make it to this day.

You will need:

• 1.6 kg Potatoes (says Jamie) 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

The recipe starts by adding parboiling potatoes with a whole lemon to a pan - yep, it sounds a tad strange, but just do it! 

Actually, Jamie says 2 lemons but when you read on you'll see why I only put one lemon in with the potatoes.

Then, you remove the lemon and prick the lemon with a knife.

The reason for doing this is that you are going to put it inside the chicken and the juices will be released while cooking. 

And, the heat from the lemons will help the chicken to cook quicker from the inside as well as make it taste and smell amazing. 

Now 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 (that was in the potatoes) 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 still need 2 more lemons to make the gremolata.

Recipe for gremolata  - see below

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 it with

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

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!

Spanish roast chicken Jamie Oliver, super tasty roast chicken Jamie Oliver, chicken potatoes and chorizo,

main, dinner, chicken, jamie oliver

English

Yield: 4

Author: Jan Bennett

Spanish Roast Chicken - Jamie Oliver Recipe

Jamie says this serves 8 but I say 4 or 6 at a push.

Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M

Ingredients

• 1.6 kg floury potatoes such as Maris piper (says Jamie) but do however many you want to - as long as they fit in the pan!
• 3 unwaxed lemons
• 1 x 2kg whole chicken
• a handful of fresh flat-leaf parsley
• sea salt and black pepper
• olive oil
• 300g chorizo dry cured (not the raw chorizo) sausage ring - skin removed
• 2 nice fat cloves of garlic

Instructions

Preheat your oven to 220°C/425°F/Gas 7

1. Cut the potatoes into 1-inch dice and put them into a pan of boiling water and 1 of the lemons and boil for 5 minutes. Then drain and prick the lemon all over with a knife.
2. Remove the parsley leaves from the stalks and set aside, keep the leaves for later when you make the gremolata.
3. 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, and slice the chorizo at an angle quarter of an inch thick (0.5cm)
4. Get yourself an appropriately sized oiled baking tray lay the potatoes in the centre and season with salt and pepper.
5. Place the chicken on top sprinkle with the chorizo and drizzle with olive oil.
6. 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.
7. Cook on the lower shelf in a preheated oven for however long your chicken takes to cook. The time will depend on the size of the chicken and your oven.
8. If you have a fan oven, take care the paper doesn't touch the top or you'll meet with an accident!
9. The book says 1 hour 20 minutes, but I think that chances are, the chicken will not be cooked so please check as mine took almost 2 hours.

Make the gremolata and finish the dish

1. 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.
2. Season lightly and toss together to make a fragrant seasoning-type garnish.
3. When the chicken is cooked, remove just the chicken from the oven, cover it with foil and put it to one side to rest.
4. Shake the potatoes about and put them back in for a few minutes to crisp up.
5. Carve the chicken and divide it 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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