Roast chicken with chorizo

Roast chicken with chorizo

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

A one-pot roast chicken with a bit of a punch, thanks to the chorizo and the ají, our favourite chilli mix.

Ingredients

Quantity Ingredient
1 chicken, jointed into 8 pieces
2 tablespoons olive oil for the roasting tin, plus a bit more for drizzling
8 medium potatoes
6 garlic cloves
10 shallots
sprigs fresh rosemary and thyme
1-2 teaspoons Roberto’s indispensable ají
or 2 dried piri piri chillies
250g chorizo or other spicy sausage, thickly sliced
200ml dry white wine or chicken stock
salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C. Season the chicken pieces with sea salt and freshly ground black pepper. Grease a roasting tin with the olive oil. Peel and cut the potatoes into halves or large wedges, and place them in the tray with the chicken pieces on top.
  2. Peel and lightly crush the garlic cloves with the side of a knife, and place them among the potatoes. Add the peeled and halved shallots. Season with rosemary, thyme and a bit more salt and pepper, especially on the potatoes. Drizzle the chicken and vegetables with a little olive oil mixed with ají or crumbled piri piris. Roast in the oven for 30 minutes, then remove the tin and add the sliced chorizo. Gently pour in the wine or stock and return to the oven for a further 15-20 minutes, or until the chicken is cooked through.
  3. Scatter a few sprigs of rosemary and thyme on top of the nicely browned chicken and potatoes, and serve with a green salad.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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