My first ever present from D was a cookbook. We’d only been dating for a couple of weeks when the Christmas holidays began and I vanished to spend Christmas with my family in Aberdeen and New Year with friends in Paris. When he sprung his gift on me I was embarrassed – I hadn’t got him anything! – but he reassured me by saying that because he expected to taste all the recipes, this gift was going to benefit him as much as me. And he was right, for many of his favourite dishes come from this cookbook: Jamie’s Dinners.
I regularly used to ask D to choose a meal for me to cook for him but I’ve stopped that now. Am I a meanie? No. I just know what the answer will always be: Chorizo Roast Chicken. This is a recipe that I discovered in Jamie’s Dinners but have continued to adapt. The original recipe is incredible simple. My changes make the process more complicated but, I promised you, it’s worth it. The potatoes are crispier and the gravy is amazing. 🙂
Chorizo Roast Chicken
2kg free range chicken
2 tblspns smoked paprika
1kg potatoes, peeled and quartered
A few sprigs of fresh thyme
400g chorizo, cut into 2 cm pieces
A little stock
- Place the chicken in a deep baking tray, season and rub with the smoked paprika.
- Add the potatoes and lemon to a pan of cold water. Bring to the boil and cook for 5 mins. Drain.
- Pierce the lemons and stuff into the chicken’s cavity along with the thyme.
- Give the potatoes a good shake to create some rough edges.
- Meanwhile, add the chorizo to a heavy based frying pan and heat gently until the sausage releases enough fat to cover the base of the pan.
- Remove the chorizo from the frying pan. Add the parboiled potatoes to the same frying pan and coat with the flavoured fat.
- Add the potatoes and chorizo to the baking tray containing the chicken.
- Wet some greaseproof paper and cover the chicken and potatoes tightly.
- Cook in a 220oC oven for 1hr and 45 mins.
- Remove grease proof paper and cook for another 10 mins to crisp up the chicken’s skin.
- Remove pan from oven. Tip chicken to release all the juices contained in the cavity. Place chicken on a plate and leave to rest.
- Remove potatoes from pan and add to clean baking tray. Place back in oven for 10 mins to crisp up.
- Meanwhile, place original baking tray on the stove over a med-low heat. Add a little stock to chicken’s juices and the chorizo pieces. Stir well to create a gravy.
- Slice chicken and serve with the roast potatoes, lots of green veg and the chunky chorizo gravy over the top.
- Yum, yum, yum.
This roasted chicken sounds delicious. My mom puts a lemon in the cavity. It’s good that way. I like how you always crisp up your potatoes 🙂
Jamie’s pretty damn good, isn’t he?
I love the gift that keeps on giving. Leftovers must make great sandwiches.
How can you go wrong with chorizo? The answer is you can’t. Sounds wonderful! I can’t wait to try this myself as I’m sure it will make ECG one happy camper.
Maryann – I could eat crispy roast potatoes every day and not get bored.
Lucy – He really, really is. Think he’s becoming less fashionable over here and that annoys the hell out of me. His recipes are wonderful! Trust him as much as Slater.
Christina – If ECG is anything like D, expect eternal gratitude! 🙂
Wendy your Roasted Chicken looks really yummy!!! I agree about eathing roasted potatoes everyday!! YUM
I have awarded you the Halloween Sweet Treat Award over on my Blog.
Yum! This is THE perfect fall dish – roated chicken and then some chorizo to warm you up! I will have to make this one soon!
What an incredibly seasonal treat! I never got that book, and this makes me want to. We will DEFINITELY be trying this!
This recipe looks wonderful Wendy!!! xxxGloria
I got that cookbook from my brother last year 🙂 gotta love the guy. I recently posted a recipe for his braised spinach! this looks delicious and once we’re back in the land of whole chickens (aka they’re nowhere to be found here) I want to try it out too. as always, nice pics.
mmmm lovely! we had an amazing chicken and tarragon roast on Sunday, and i’ve been meaning to write a post about it. i will soon. btw, bookmarked this to try! sounds fabulous! 😀
Lovely looking Bird ! I so enjoy one pot meals, especially when you can have leftovers, if you are lucky to have leftovers. Stuffing the chicken with lemons, I also put in cloves of garlic, and fresh herbs DO make those birds quite tasty! Nice before and after photos Wendy! And..an A+ for D giving you a cookbook!!!!
Challenging Jamie eh? Haha! Kudos for improving on a good recipe! I bought Cook with Jamie today and set me back on my Christmas shopping (hopefully I can make up for it by cooking for my family, heh).
hi Wendy, this roast certainly looks and sounds delicious. No wonder D likes it so much.
Funnily enough, the first gift my partner got me was also a cookbook (Bill Granger’s), and it was just a few weeks after we started dating & it was my birthday. I thought, do I talk about food that much? 🙂
Pat – Thank you so much for the award! You’re very sweet.
JennDZ – It really is wonderful on cold nights. 🙂
Amanda – Let me know how it goes!
Gloria – Thank you! x
Brianna – The spinach idea is wonderful too. I love the book. So many simple but REALLY good ideas.
Maninas – Look forward to reading your post even though I can’t stand tarragon!
Deb – Leftover chicken doesn’t last long in this house. 🙂
Manggy – Is it any good? I haven’t looked through it yet.
Nora – I think we must do. 🙂
I am the original chorizo addict. Don’t know how I missed this recipe – i have the cookbook on my bookshelf. I will definitely try it now!
I don’t care how long the process is, chicken and chorizo – any day, any time 🙂
Mallika – Perhaps you are related to D? I have to hide chorizo in this house if it is to be used for any purpose other than snacking.
Cynthia – 🙂
Anything with Chorizo in it is fine by me. I go through phases with it when it appears in nearly everything I make, roast squash filled with cream, onions and chorizo, chestnut and chorizo soup, pot roast pheasant with chorizo, revueltos – with chorizo….. you get the idea. I have to put a stop to it eventually, but I guess you need the extra pork fat to keep you warm in Scotland no?
I can understand why he always asks for this – All of those wonderful flavors – and the gravy…. Just hand me the pototoes and gravy and I’ll be happy. Fat, but happy!
Are there leftovers! I could be there in…
This looks like a wonderful fall meal and the chorizo just puts it over the top for me. I absolutely love it.
Wendy, Cook With Jamie’s very informative and really stimulates the cooking creative in you! I was thinking of buying Jamie at Home instead (the photographs almost sent me over the edge), but the thrust of the book to gardening and such is not for my sensibilities. Mine are scarily closer to Rachael Ray (at least when I get employed)!
Naomi – My partner is with you on the chorizo issue! And yes, that extra blubber does help. 😉
Katie – Will keep some for you next time!
Andy – Hello and welcome. Glad you like the sound of it. It’s a wonderful meal. 🙂
Manggy – I have a vegetable garden so may buy the Jamie at Home book. Next year though. Have sworn not to buy anymore cookbooks this year!
Hi Wendy. I just found your blog from Holler’s blog. Great recipes! Looking forward to coming back.
Lydia – 🙂
Little Miss Moi – Welcome and thank you!
This is pure genius – thank you both Jamie and Wendy (and D for giving you the gift in the first place). That’s next Sunday’s roast sorted, then…
Wendy, I’m trying this recipe at this very moment and my apartment has never smelled this good!!! Thanks so much for the post.
Annemarie – Can’t speak for Jamie but you’re welcome from D and I! Let me know how it goes. 🙂
Salena – You’re very welcome. Hope it tasted as good as it smelled.
I cooked this today for my family as a pre-Christmas meal. Rave reviews all round, many thanks for sharing the recipe 🙂
Pingback: Roast Chicken and Root Vegetables « A Wee Bit of Cooking