One-tray chorizo roast chicken
- Portion size: Serves 4-6
- Prep time 25 min, plus 30 minutes brining. Cook time 1 hour 55 min
- Difficulty: easy
Looking for an easy roast chicken recipe with a twist? Try our one-tray chorizo roast chicken. Here’s why it’s win for a laid-back Sunday lunch…
- Clever cooking: Upgrade your summer roast with a chorizo and almond butter – it bastes the chicken as it cooks and adds a flavoursome crust. As the bird roasts, all the delicious chicken and chorizo juices are soaked up by the bed of rosemary potatoes underneath.
- Spanish flavours: This simple roast is packed with classic Spanish ingredients. Think fiery chorizo, creamy almond butter, juicy olives, padron peppers and smoky paprika.
- All-in-one: Everything is cooked together in a large roasting tin. Serve with a green salad and alioli for a simple summer roast.
Who says a roast is just for the chilly months? Browse more vibrant summer roast recipes.
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Ingredients
- 1.2kg whole chicken
- 40g ground almonds
- 150g soft cooking chorizo, skin removed and roughly chopped
- 30g salted butter, softened
- 2 tbsp olive oil, plus 1 tsp
- 4 medium potatoes, scrubbed and cut into 3cm chunks
- ½ tsp smoked paprika
- 1 bay leaf
- 3 rosemary sprigs, 1 whole, picked leaves of 2
- 180g padrón peppers
- 6 garlic cloves, peeled but left whole
- 50g pitted gordal olives
- Green salad to serve (optional)
- Alioli/aioli to serve (optional)
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Method
- Pat the chicken dry with kitchen paper, then season all over with salt, including the cavity, and leave uncovered at room temperature for 30 minutes to dry brine before you start cooking (see Know-how).
- Toast the ground almonds in a dry frying pan over a low-medium heat for about 8 minutes until fragrant and a shade darker. Put the chorizo in a small food processor and whizz to a paste. Add the toasted ground almonds, butter and a good pinch of salt, then whizz again until it’s all combined.
- Meanwhile, heat the oven to 200°C/180°C fan/gas 6 and put a large roasting tin with 2 tbsp oil inside to heat up. Put the potatoes in a pan of salted water and bring to the boil. Simmer for 5 minutes, then drain and leave to steam dry for a minute. Season with salt, pepper and the paprika, then shake up to roughen the edges.
- Pat the chicken dry again. Carefully loosen and lift the skin of the chicken away from the breasts and legs with your hands, doing your best not to tear it. Push about half of the chorizo mixture under the skin of the chicken, massaging it so it’s evenly spread, then spread the remaining chorizo mixture all over the outside of the skin. Put the bay leaf and whole rosemary sprig inside the chicken.
- Tip the potatoes into the heated roasting tin, then turn them over so they’re coated in the hot oil. Nestle the chicken in the centre of the potatoes and drizzle with 1 tsp oil. Roast for 40 minutes. Turn the potatoes, then roast for 30-40 minutes more until the chicken is cooked through and the juices run clear from the thickest part of the thigh when a skewer is pushed in. Remove the chicken from the tray and set aside on a board to rest for 20 minutes. Add the rosemary leaves, padrón peppers, garlic and olives to the tray, give it all a toss, then return to the oven for 15-20 minutes while the chicken rests until the peppers have softened and blistered. Serve with a green salad and some alioli, if you like.
Nutrition
- 607kcals Calories
- 38g (11g saturated) Fat
- 36g Protein
- 27g (2.6g sugars) Carbs
- 4.3g Fibre
- 2.2g Salt
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