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Spanish roast chicken with grilled vegetables
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Prep Time:
380 minutes
Cook Time:
50 minutes
Total Time:
430 minutes
Romesco sauce-marinated chicken with amazing crust.
Ingredients:
  • 1.4kg whole chicken
  • 375.00 ml romesco sauce (see notes)
  • 2 garlic cloves, crushed
  • 5.00 gm paprika
  • 30.00 ml dried oregano
  • 65.63 gm lemon juice
  • 2.40 gm salt
  • Extra virgin olive oil, to serve
  • Fresh oregano leaves, to serve
  • 1 bunch asparagus, trimmed
  • 2 baby eggplant, sliced lengthways
  • 2 zucchini, sliced lengthways
  • 6 yellow squash, thickly sliced
Instructions:
  • Dry the chicken with a paper towel and place it on a board, breast-side down. Using scissors or a large knife, cut along both sides of the backbone and discard it. Flatten the chicken by pressing down with the heel of your hand. Place the chicken in a large snap-lock bag and add 1 cup of Magic Romesco Sauce, garlic, paprika, dried oregano, lemon juice, salt, and season with pepper. Seal the bag and rub well to coat the chicken. Refrigerate overnight.
  • Allow the chicken to sit in its bag at room temperature for 15 minutes while the oven preheats to 200C/180C fan-forced.
  • 1. Grease a wire rack and set it in a roasting pan. 2. Take the chicken out of the bag and place it on the rack, skin-side up. 3. Roast in the oven for 20 minutes. 4. Brush the chicken with the remaining Magic Romesco Sauce. 5. Continue roasting for an additional 25 to 30 minutes until charred and fully cooked. 6. Loosely cover the chicken with foil and let it rest for 10 minutes before serving.
  • Begin by heating half of the oil in a grill pan over high heat. Grill the asparagus, eggplant, zucchini, and squash in batches for 2 minutes per side, or until they are charred and just tender. Add more oil as needed while cooking. Season the grilled vegetables with salt and pepper to taste.
  • Prepare the chicken by cutting it into portions, then enhance it with a drizzle of oil and a sprinkle of fresh oregano. Serve with Grilled Vegetables.

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