| | Spanish-style roast chicken and potatoes
Spanish-style roast chicken and potatoes
Spanish-style roast chicken and potatoes 4.3-5 9
  • Calories: 2223 kj
  • Fat: 33g
  • Carbohydrates: 14g

How to Make:

  1. Preheat oven to 200°C. Place the chicken on a clean work surface. Combine the oil, paprika, oregano and garlic in a bowl. Season. Drizzle over the chicken and rub all over to coat.
  2. Place the chicken in a large roasting pan. Use kitchen string to tie the legs together. Arrange the potato, chorizo and onion around the chicken in the pan. Roast for 30 mins or until potato is just tender.
  3. Transfer the potato to a clean work surface. Cool slightly. Use folded paper towels to gently press down on potatoes to flatten slightly. Return potatoes to the pan with the capsicum, lemon, olives, stock and sherry, if using.
  4. Roast for 30 mins. Add tomatoes to the pan. Roast for a further 15 mins or until chicken is cooked through and juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer the chicken to a serving platter. Set aside for 10 mins to rest.
  5. Arrange the potato mixture around the chicken on the platter and sprinkle with the parsley.
Time for preparing:
75 min.
Servings:
6

Ingredients:

  • 1.8kg Coles RSPCA Approved Australian Whole Chicken
  • 1 tbs olive oil
  • 2 tsp ground paprika
  • 1 tsp dried oregano
  • 2 garlic cloves, crushed
  • 500g baby Red Royale potatoes
  • 1 chorizo sausage, thinly sliced diagonally
  • 1 red onion, cut into wedges
  • 350g Coles Australian Mini Capsicums, halved, seeded
  • 1 lemon, cut into wedges
  • 1/2 cup (75g) pimento-stuffed green olives
  • 1/2 cup (125ml) chicken stock
  • 1/4 cup (60ml) dry sherry (optional)
  • 250g vine-ripened cherry tomatoes
  • Chopped flat-leaf parsley, to serve
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