Spanish-Style Chicken by Jamie Oliver

Today I'm suggesting a dish for your weekend dinner. You may have already noticed that I like making chicken. I really do, because it offers so many possibilities. And Jamie Oliver offers even more possibilities, along with interesting and simple ideas. Ah, dependable Jamie…

This one is a sure hit when it comes to Sunday dinner. While it roasts, an incredible aroma spreads through the house and your taste buds go wild. Looking at the photo, I also remember those incredible colors.

Just like THIS roast chicken, this is a whole meal in one pot. All you need is a salad on the side and dinner is ready. And the flavor? The chorizo adds a bit of spice and a "smoky" taste. The chicken is very aromatic and tender, thanks in part to being stuffed with whole lemons.

Spanish-style chicken

The recipe comes from the book "Jamie's Dinners." The only thing is, I skipped the egg, which was on the ingredient list but never appeared in the instructions. Oh well…

If you like Jamie Oliver's recipes, be sure to check out the OTHER ones on this blog, too.

Spanish-style chicken

Instructions:

Preheat the oven to 220°C (430°F). Peel the potatoes and cut them into 2-3 cm pieces, then put them in a small pot together with 2 of the lemons and boil for 5 minutes. Drain, and prick the lemons a few times with a knife (they will hiss nicely. They give the chicken flavor and aroma, and thanks to them it will roast faster). Wash and dry the parsley, pick off the leaves and set them aside. Put the parsley stems and the still-hot lemons inside the chicken. Season the meat and the potatoes well with salt and pepper, and cut the chorizo into 0.5 cm pieces.

Grease a roasting pan with oil, then arrange the potatoes in it, set the chicken on top, and sprinkle with the chorizo and some of the parsley leaves. Drizzle with olive oil and cover with damp parchment paper (I roasted mine in a cast-iron pot with a lid). Roast for about 1 hour and 20 minutes.

While the chicken is roasting, prepare the gremolata: grate the zest of the remaining 2 lemons and mix it with the chopped parsley leaves and the garlic, then season.

Take the finished chicken out of the oven and out of the dish. Toss the potatoes and put them back in the oven for a few more minutes. Meanwhile, cut the chicken into portions. Arrange the potatoes on plates, put the chicken on top, pour over the pan juices, if there are any, and sprinkle with the gremolata. Dig in and enjoy! :)

Enjoy!