Spanish-style roast chicken
|400 g||baby potatoes|
|100 g||chorizo sausage — thinly sliced|
|2||red onion — small, peeled, cut into 6|
|6||garlic — cloves, peeled|
|4-6||fresh thyme — sprigs|
|olive oil — for coating|
|1||chicken — roasted|
|1 tsp||paprika — smoked|
|salt and freshly ground black pepper|
Pre-heat your oven to 180ºC.
To a large roasting dish add your potatoes, chorizo, red onions, garlic and herbs.
Drizzle over about 1 tablespoon olive oil and a sprinkling of salt and pepper and toss gently until everything is well coated.
Place the chicken on top of the potatoes, drizzle over about 2 teaspoons olive oil, and add the zest of 1 lemon and the paprika, as well as a further sprinkling of salt and pepper. Halve the lemons and add them to the roasting tray.
Roast uncovered for 45-60 minutes (depending on the size of your chicken) or until cooked through and the juices run clear when you insert a knife into the flesh of the chicken.
Remove the chicken, drain the juices into a small pot to make gravy, and add the potatoes etc. Place it back into the oven to crisp up a little while the chicken rests.
Serve immediately with gravy made from the pan juices.
To make the gravy
Take the pan juices plus gravy powder and mix together, adding hot water according to packet instructions.
Simmer gently until the mixture thickens slightly.
You could also squeeze in the juice of some of the blistered lemons for extra flavour if you like.
Recipe reprinted with permission of Sarah Graham.