Spanish Chicken, Roasted Peppers and Chorizo
A show stopper of a tray bake that can take centre stage at just about any feasting occasion. Succulent whole roasted chicken, with sweet and savoury vegetables coated in the smoky, chorizo oil. This recipe has a touch of the wow factor without any stress or drama for the person cooking it. And that's why we love it so much. Maximum flavour, minimal effort.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 200°C/180°C fan. Place the whole chicken into your biggest, deepest baking dish. Ideally you want space to cook your veggies around the chicken as it cooks.
Step 2
Season the chicken with salt, pepper, half of the smoked paprika and a drizzle of olive oil. Rub the seasoning in well into the skin. Once the oven is hot, pop in the chicken and set the timer for 40 minutes.
Step 3
While the chicken is having it's first stint in the oven, you can prepare all the vegetables. Slice the peppers, red onions and chorizo. Cut the baby plum tomatoes in half. Mix everything together in a big bowl along with the black olives, drained chickpeas, oregano, remaining smoked paprika and olive oil. Season with a little more salt and pepper. Add a pinch of chilli flakes for extra heat if you wish at this point.
Step 4
After 40 minutes cooking, remove the chicken from the oven and baste it. This means use a spoon or baster to collect the cooking juices that may have gathered in the bottom of the dish, and spoon it over the top of the chicken. Now to the same baking dish, scatter the prepared vegetables around the chicken and stir them about a bit to cover them in the cooking juices. Return the dish to the oven for a further 35-40 minutes.
Step 5
Once the chicken is cooked all the way through (the juices should run completely clearly when you make an incision through the thickest part of the thigh) and the vegetables are slightly charred and softened, dinner is ready.
Step 6
Carve the chicken. The easiest way to do this is to first remove the string. Now remove both the legs at the top of the thigh where the thigh meets the cacasse. Cut the whole leg in half at the top of the drumstick, leaving you with 2 juicy thighs and 2 drumsticks. You may want to remove the knuckle from the drumstick as well. Next, cut down the breast bone of the chicken, in between the 2 breasts. Remove the breast from the carcasse, leaving you with 2 breasts with wings attached. Cut each breast in half, leaving you with 4 pieces.
Step 7
Heat the rice as per the packet instructions (if using). Serve the carved chicken (half a breast and 1 piece of leg per person) with the juicy roasted vegetables and crispy chorizo.
- Ingredients
- Based on 4 servings
-
1 Whole Chicken 1x Sainsbury's British Fresh Medium Whole Chicken 1.6kg -
2 Red Onions, peeled and cut into wedges 2x Sainsbury's Red Onions Loose -
110g Chorizo, sliced 1x Sainsbury's Spanish Chorizo Ring 225g -
1 Tin Chickpeas, drained 1x Sainsbury's Chickpeas in Water 400g (240g*) -
325g Baby Plum Tomatoes, cut in half 1x Sainsbury's Baby Plum Tomatoes 325g -
2 Red Peppers, deseded and sliced 2x Sainsbury's Red Pepper -
2 tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
2 tsp Dried Oregano 1x Sainsbury's Oregano 12g -
70g Pitted Black Olives 1x Sainsbury's Pitted Kalamata Olives with Herbs 70g -
0.25 tsp Chilli Flakes 1x Sainsbury's Crushed Chillies 32g -
2 White Rice 2x Ben's Original Classic Long Grain Microwave Rice 220g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g