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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.
[important color=grey title=”Chorizo & Paprika Roast Chicken Recipe “]
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Ingredients
For the Spice Rub
- 2 tsp paprika
- 1 tsp ground black pepper
- 3/4 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp red chilli powder
- 1/2 tsp celery salt
- 1 Large Onion
- 1/2 glass of dry white wine
- 1/2 cup chicken stock
- Lemon Thyme (or rosemary)
- Olive Oil
- Chorizo, thinly sliced
- Start by washing and drying the chicken and pre-heat the oven to high (220 C/430 F)
- Separate the skin from the breast meat to make room for the chorizo
- Mix the spice mixture well and rub all over the chicken and in between the breast and skin
- Add the chorizo slices between the skin
- Rub around 2 tbsp olive oil on the outside of the chicken and add the herbs (lemon thyme inside the skin and cavity)
- Cut the onion into 3/4 large slices across the whole onion and place in the centre of the oven dish (this will act as a base for the chicken)
- Place the chicken on top and place in the hot oven for 10 minutes.
- After 10 minutes turn the chicken over to get the other side browned, another 10 minutes.
- Turn the chicken back over to the right way up.
- Mix the white wine and chicken stock together and add a little to the oven dish (warm the mixture so that the temperature difference doesn’t crack the oven dish). You want around 1/2 cm of liquid on the bottom of the dish.
- Reduce the oven to 180 C/350 F and add the chicken for another 10 minutes (baste with the juices from the pan).
- Continue to baste the chicken every 10 minutes with the juices until cooked (you can tell if it is cooked by inserting a thin skewer into the thickest part of the chicken and squeezing until the juices come out – If they come out clear it is cooked).
- Remove from the oven and allow to sit and rest for 10 minutes before carving, or serving whole.
