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Chorizo-roast chicken with Spanish peppers

Chorizo-roast chicken with Spanish peppers, Lay The Table

Ola! Todays Recipe Shed theme is a smoky, tangy twist on the traditional Sunday roast chicken. Viva Espana!

Serves 2-4

For the chicken

1 chicken, weighing approx. 1.5kg
10 x 05.cm slices chorizo sausage, skinned
1 lemon
1 small bunch flat-leaf parsley
Olive oil
1 tsp smoked paprika

For the peppers

Olive oil
1 onion, finely sliced
3 garlic cloves, peeled and chopped
3 bell peppers (one of each colour), deseeded and sliced into slivers
1 tsp smoked paprika
Salt and freshly ground black pepper

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Chorizo-roast chicken with Spanish peppers, Lay The Table

1. Preheat the oven to 180C/Gas 4. With your fingers, loosen the skin of the chicken  and create a pocket between the skin and the breasts. Insert the chorizo slices, five for each breast. Rub the skin all over with oil and paprika.

Chorizo-roast chicken with Spanish peppers, Lay The Table

2. Stuff the chicken cavity with the lemon and parsley.  Put in the oven and roast for 1 hr 30 mins, until the skin is dark and crisp and the juices run clear in the thickest part of the thigh when you insert a skewer into them.

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Chorizo-roast chicken with Spanish peppers, Lay The Table

3. In a frying pan, gently fry the onions and garlic until very soft, then add the paprika. Cook for 1 min, before adding the pepper slices and a splash of water. Cook until al dente. This can be done ahead of time and finish while the chicken is resting after its removed from the oven.

Chorizo-roast chicken with Spanish peppers, Lay The Table

Chorizo-roast chicken with Spanish peppers, Lay The Table

4. In a large saucepan, boil as many new potatoes as you need for 12-15 mins, until tender.

5. Make a gravy from the chicken juices, mixed with a splash of white wine.

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6. Carve the chicken into thick slices and serve with the peppers and potatoes.

Chorizo-roast chicken with Spanish peppers, Lay The Table

 

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