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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!

Spanish roast chicken with potatoes and chorizo

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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!

Potatoes an a lemon in boiling water

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.

Chicken, potatoes and chorizo in a roasting pan

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.

Chicken potatoes and chorizo in a roasting pan

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.

Spanish roast chicken with chorizo and potatoes

Super Tasty Spanish Roast Chicken 

By the way, his book mentions one beaten egg in the list of ingedients - 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!

jamie oliver, spanish roast chicken, chorizo and potatoes
main, dinner, chicken, jamie oliver
English
Yield: 4-6
Author: Jan Bennett
Spanish Roast Chicken - Jamie Oliver Recipe

Spanish Roast Chicken - Jamie Oliver Recipe

This super tasty Spanish roast chicken with chorizo and potatoes is truly delicious and easy to make too! 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 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

Instructions

Preheat your oven to 220C/425F/Gas 7
  1. Cut the potatoes into 1-inch dice and put them into a pan of boiling water along with 1 of the lemons - don't question just do it! and boil for 5 minutes.
  2. Drain and prick the lemon all over with a knife.
  3. Remove the parsley leaves from the stalks and put them to one side. Keep the leaves for later when you make the Gremolata.
  4. 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 and season with salt and pepper.
  7. Place the chicken on top and sprinkle with the chorizo and drizzle with a little olive oil.
  8. 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.
  9. 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.
  10. Cook on the lower shelf in the preheated oven for however long your chicken takes to cook through - which will depend on the size you bought and your oven. If you have a fan oven, take care the paper doesn't touch the top or you'll meet with an accident!
  11. The book says 1 hour 20 mins but I think that chances are, the chicken will not be cooked so please check as mine took almost 2 hours.
  12. 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.
  13. Season lightly and toss together to make a really fragrant seasoning type garnish.
  14. When the chicken is cooked through remove just the chicken from the oven and put it to one side to rest.
  15. Shake the potatoes about and put them back in for a few minutes to crisp up.
  16. Carve the chicken and divide between 4-6 plates with the potatoes.
  17. 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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Jan