Roasted Chicken Recipes: Spanish Chicken

THIS IS A WHEAT FREE RECIPE

Large roasting pan

Lemon peeler

Salt and pepper grinders

Parchment paper (we call it greaseproof paper in the UK)

Sharp knife

Serving dish for the chicken, choritzo and potatoes

Serving jug for the sauce (which is called Gremolata)

1 Large chicken (mine usually weighs around 5.5 pounds or 2.5 kilos)

2 pounds of small new potatoes (do not peel)

1 pound or 500 grams of choritzo sausage

2 lemons

Flat leaf parsley

2 cloves garlic

Freshly ground salt and pepper

Preheat the oven to 180C/350F/Gas Mark 4

Pare the peel off both the lemons (try not to get too much pith on the peel) and keep to one side

Place the lemons in water and boil for 5 minutes

Drain and prick the lemons with a small, sharp knife or you can use a fork

Remove the parsley leaves from their stalks

Place the chicken in a roasting pan that is big enough to take the chicken and all the potatoes, which you will add later

Stuff the cavity of the chicken with the lemons and the parsley stalks

Season the chicken with freshly ground salt and pepper, then drizzle with olive oil

Take a piece of parchment (greaseproof) paper that is large enough to cover the chicken, wet the paper under a cold tap (which makes it more flexible) and tuck it over the chicken

Put the chicken in the oven and cook for approx 2 hours

While the chicken is cooking, wash and dry the potatoes. Put them in a bowl, season with freshly ground salt and pepper and cover with olive oil

Slice the choritzo sausage about ¼ inch (0.5cm) thick

When the chicken has been cooking for a couple of hours, add the potatoes and choritzo.

Recover with parchment paper and cook for another hour

When cooked remove the potatoes and choritzo and keep warm, while you turn up the heat in the oven, just to brown the chicken if necessary

Note: Cooking times will vary depending on the size of the chicken

Once I have carved the chicken meat I often use the carcase to make chicken stock.

When the stock is cool, I put a freezer bag into a measuring jug and pour the stock in, I usually freeze in quantities of one pint.

I then tie the bag and put it into a plastic container into the freezer. Once the stock is frozen, I remove the container and store the stock until needed.

Easy Fish Pie
A simple fish pie with many variations

Baked Chicken Recipe
Baked chicken breasts with ratatouille

Best Chicken Wing Recipe
Fast and easy chicken wings

Making perfect gravy
How to make lump free gravy

How to make green cupcakes
Easy cupcales with green frsoting and links to eco friendly kitchen equipment

Chocolate and Cream Recipe
This easy Chocolate and Cream recipe requires no baking