adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spanish-style roast chicken and potatoes recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Create a memorable Spanish-style roast chicken and potatoes for Sunday dinner that is perfect for sharing or enjoying as leftovers.
Ingredients:
  • 1.8kg Australian Whole Chicken
  • 5.00 gm ground paprika
  • 1 tsp dried oregano
  • 500g baby Red Royale potatoes
  • 1 chorizo sausage, thinly sliced diagonally
  • 1 red onion, cut into wedges
  • 350g Mini Capsicums, halved, seeded
  • 1 lemon, cut into wedges
  • 75g olive
  • 125ml chicken stock
  • 60ml sherry
  • 250g vine-ripened cherry tomatoes
  • Chopped flat-leaf parsley, to serve
Instructions:
  • Preheat the oven to 200°C. Lay the chicken on a clean work surface. Mix oil, paprika, oregano, and garlic in a bowl. Season with salt and pepper. Spoon the mixture over the chicken and massage to coat evenly.
  • Prepare the chicken by tying the legs together with kitchen string, then place it in a large roasting pan. Surround the chicken with potato, chorizo, and onion in the pan. Roast for 30 minutes or until the potato is tender.
  • Place the potato on a clean work surface. Let it cool for a bit. Use folded paper towels to gently press down on the potato to flatten it slightly. Put the potato back into the pan along with the capsicum, lemon, olives, stock, and sherry, if desired.
  • Roast chicken for 30 minutes, then add tomatoes to the pan and roast for an additional 15 minutes or until chicken is fully cooked. Transfer the chicken to a serving platter and let it rest for 10 minutes before serving.
  • Place the seasoned potatoes around the chicken on the serving platter and garnish with fresh parsley.

Similar Recipes