Found this other easy, straight-forward baked chicken recipe by Jamie Oliver, in his "Jamie's dinners - the essential family cookbook", and decided to try it out for dinner yesterday.
"Super Tasty Spanish Roast Chicken" was a hit with the family - they loved the tender, juiciness of the chicken, coupled with a tangy lemony flavour. Heh, thanks to JO, this will be one of my "specialties" from now on. Easy and tastes good!
In case you are interested, here's how:
- Preheat oven to 220 degrees celsius.
- Place potatoes and 2 of the lemons into small pan of water and boil for 5 mins. Drain, and then prick lemons all over with a knife. (The lemons, when stuffed into the chicken, will release their juices when cooking, bursting with flavour and fragrance.)
- Remove the parsley leaves from the stalks.
- Stuff the hot lemons and parsley stalks into chicken.
- Season chicken and potatoes with a little salt and pepper.
- Slice chorizo at an angle, 0.5cm thick.
- Place potatoes and chicken into either baking tray lined with damp greaseproof paper or in my case, I used a huge pyrex casserole dish. Sprinkle over with the chorizo and a little of the chopped parsley leaves.
- Drizzle with a little olive oil.
- Cook in preheated oven for around 1 hr 20 mins.
- While chicken and potatoes are cooking, finely chop the zest of the 2 remaining lemons, mixing it with the chopped parsley and garlic.
- Season lightly, toss together to create a really fragrant seasoning-type garnish.
- Remove the tray from oven, put aside chicken. Give potatoes a shake about and put them back into oven for a few minutes to crisp up.
- Carve chicken and divide between the serving plates, with the potatoes. Sprinkle over the lemon zest/parsley/garlic garnish - it will hit the hot juices and smell fantastic!
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