Chorizo Roast Chicken
Roast dinners make perfect weekday eating. One pot dish for everything, stick it in the oven and an hour or so later you have a wonderful meal. But what makes a perfect roast chicken? Well there are a variety of ingredients you can use but the key is the cooking method. Firstly do not overcook chicken (otherwise it goes dry) and secondly chicken has to rest for around 5-10 minutes.
This recipe uses a spice rub made out of paprika, salt, pepper, celery salt and garlic granules as well as thinly cut pieces of chorizo stuffed between the skin and breast. The Paprika gives the chicken a wonderful golden red colour while the chorizo slowly releases its red oils throughout the chicken to flavour it and keep it moist.
We normally start the cooking procedure on the highest heat in the oven to get some colour and also crisp up the skin on all sides. Then to keep the chicken extra moist we add white wine and some mild chicken stock to keep the bird juicy (similar to the quick oven chicken recipe). The chicken is then basted every 10 minutes until cooked to keep the outside golden, crispy and shiny.
This recipe was served with an oven roasted medley of vegetables (peppers, red onions, courgettes, and pasnips), simply marinated in olive oil, herbes de provence, a dash of honey and salt and pepper. Along with those were some baby new potatoes.
The Chorizo is optional, but the “red oil” released from it really adds to the flavour of the chicken. You can also try adding extra chilli oil instead of chorizo.
Rate this Recipe Ingredients For the Spice Rub
Rate this Recipe
For the Spice Rub