Spanish roast chicken and vegetable bake

Heat up the kitchen this winter.
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Recipe from: 30 June 2015
Preparation time: 20 min
Cooking time: 1h 30 min


  • 4
    extra virgin olive oil
  • zest and juice of 1 large lemon
  • 1
    garlic clove, bruised
  • 1
    smoked paprika
  • 1
    ground cumin
  • 1/2
    fennel seeds, finely ground
  • 1
    dried oregano
  • 1/2
    dried, red chilli flakes
  • 1
  • freshly ground black pepper
  • 1
    free-range chicken
  • 2
    red onions, sliced into wedges
  • 3
    potatoes, cut into wedges
  • 2
    large orange sweet potatoes, cut into 3cm chunks
  • 1
    large red pepper, deseeded and roughly chopped
  • 2
    chorizo sausages, sliced into rounds



Preheat the oven to 200° C.

Line a large baking sheet with foil and spray with non-stick cooking spray. In a large dish or bowl, mix all the marinade ingredients together. Place the chicken in the marinade and turn to coat thoroughly on both sides. If time allows, rest, covered for at least 30 – 60 minutes or overnight in the refrigerator. Place the chicken on the baking sheet, drizzle with olive oil and season on both sides with sea salt. Roast for 30 minutes.
In the meanwhile, add all the vegetables to the bowl and coat in the remaining marinade.  Once the first 30 minutes cooking time is up, add the vegetables to the roasting tray and spread out around the chicken. Season the vegetables with salt and pepper. Roast for another 40 minutes, before adding the chorizo to the tray for the last 20 minutes of the cooking time. Serve with lime or lemon wedges.

Serves 4-6.

Recipe reprinted with permission of Dianne Bibby of Bibby's Kitchen@38.
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