This recipe is lovely, turning a great British classic into another just-as-good Spanish dish. The chicken is crispy, but slighty spicy, and the chicken is perfectly moist.
The red onions are cooked as long as the chicken, and caramelize beautifully. While the tomatoes pop in your mouth, full of that chorizo flavour, that has swam into everything else in the dish.
Serve with roasties and vegetables to complete the dish.
1 whole chicken.
2 red onions, quartered
2 tsp of smoked paprika
1 tsp of chili powder (use hot if you would prefer it with a bigger kick)
A few sprigs of thyme
4 whole cloves of garlic
300g of chorizo, skin off and cut into medium size chunks
12 cherry tomatoes
1. First, preheat the oven to 200 degrees.
2. Next, place the onions and garlic in a roasting tray, sprinkle with some of the spices and seasoning, drizzle with oil and place all the thyme in and around the onions.
3. Then put the whole chicken on top of the onion and garlic mix, cover with olive oil and the rest of the spices, salt and pepper.
4. Then place this in the oven and roast for 1 hour.
5. After an hour, take out the chicken, baste it and put in the chorizo and whole tomatoes, adding more oil if necessary.
6. Cook for another 40 minutes. When it’s done let it rest for 10 minutes, making sure the juices run clear.
7. Serve up the chicken with your vegetables and roast potatoes (or whatever you fancy with it)
Any leftover chicken will be great for sandwiches, or a salad the next day! that’s if there is any left!
I PROMISE I WILL TRY AND IMPROVE MY PHOTOGRAPHY SKILLS! HA 🙂