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Spanish Style Roast Chicken

Jan 30, 2017
3.9 (19)
Ingredients
(serves 6-8)
For the Chicken
  • 1 whole chicken
  • 2 chorizo, roughly chopped
  • 1 large red onion, sliced
  • 3 cloves garlic
  • 2 large sprigs rosemary
  • Olive oil
  • ½ tsp smoked paprika
  • 1 punnet cherry tomatoes
  • 1 red chilli, roughly chopped
  • Salt and pepper
  • 1 lemon zest and juice
  • 800g cocktail potatoes, cut in halves
  • 1 large red capsicum, roughly chopped
For the Marinade
  • 1 garlic clove, crushed
  • 1 tsp smoked paprika
  • 3 tbsp fresh thyme, chopped
  • 1 lemon zest & juice
  • 40ml sherry vinegar
  • 1 tsp ground cumin
  • Salt & pepper, to taste
Method: 
In a large bowl combine the chorizo, onion, garlic, capsicum, chilli, cocktail potatoes, rosemary, paprika, lemon zest & juice. Season with salt, pepper and olive oil. Arrange in the bottom of the tajine. Wash chicken and pat dry. Combine together all marinade ingredients & place under the skin of the chicken, season with salt & pepper and place in the tajine on top of the vegetables. Cover and cook for about 1 hour & 15 minutes until cooked, adding the tomatoes half way through.

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