Served with potatoes, this Spanish-style roast chicken dish is a delicious way to switch up mealtime this week.
Serves66
Cook time1 hr 15 mins1 hour 15 minutes
Prep time15 mins15 minutes, + cooling & 10 mins resting time
+ cooling & 10 mins resting time
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
½ cup (75g) pimento-stuffed green olives
½ cup (125ml) chicken stock
¼ cup (60ml) dry sherry (optional)
250g vine-ripened cherry tomatoes
Chopped flat-leaf parsley, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Arrange the potato mixture around the chicken on the platter and sprinkle with the parsley.
Spanish-style roast chicken and potatoes
Serves66
Cook time1 hr 15 mins1 hour 15 minutes
Prep time15 mins15 minutes, + cooling & 10 mins resting time
+ cooling & 10 mins resting time
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
½ cup (75g) pimento-stuffed green olives
½ cup (125ml) chicken stock
¼ cup (60ml) dry sherry (optional)
250g vine-ripened cherry tomatoes
Chopped flat-leaf parsley, to serve
Description
Served with potatoes, this Spanish-style roast chicken dish is a delicious way to switch up mealtime this week.
Method
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Arrange the potato mixture around the chicken on the platter and sprinkle with the parsley.
