chicken

super tasty spanish roast chicken

servings
4

method

This is a cracker of a dish to cook at home. It will really get your taste buds going as it fills the house with the most fantastic smells.

First preheat your oven to 220ºC/425ºF/gas 7, then place your potatoes with 2 of your lemons into a small pan of water and boil for 5 minutes. Drain, and then prick the lemons all over with a knife. (The reason for doing this is that you are going to put them inside the chicken and their wonderful juices will be released while cooking. They will burst with flavor and fragrance, and the heat from the lemons will help the chicken to cook quicker from the inside as well as making it taste and smell amazing.) Remove the parsley leaves from the stalks and put to one side. Stuff the chicken with your hot lemons and the parsley stalks. Then season the chicken and the potatoes with a little salt and freshly ground black pepper, and slice your chorizo at an angle, 0.5cm/¼ inch thick.

Get yourself an appropriately sized baking tray. Take a piece of greaseproof paper and wet it under a tap so it becomes flexible, then shake it out and lay it into the baking tray. Place the potatoes into the center of the greaseproof paper, then place the chicken on top and sprinkle with the chorizo and a little of your chopped parsley. Drizzle with a little olive oil. Cook in the preheated oven for around 1 hour 20 minutes.

While the chicken and potatoes are cooking you can make what the Italians call gremolata, by finely chopping the zest of your 2 remaining lemons and mixing it with the chopped parsley and garlic. Season lightly and toss together to create a really fragrant seasoning-type garnish. Remove the tray from the oven, take the chicken out and put to one side to rest. Give the potatoes a shake about and put them back in the oven for a few minutes to crisp up.

Carve the chicken and divide between 4 plates, with the potatoes. The potatoes will have taken on the smoky paprika flavor from the chorizo, so if there is any juice left over in the tray, pour every last drop over the plates. When you sprinkle over the gremolata it will hit the hot juice and smell fantastic. You're going to love this one! A rocket salad goes really well with it.

• from Jamie's Dinners

ingredients

• 1kg potatoes, peeled and cut into 2.5cm dice
• 4 lemons
• a handful of fresh flat-leaf parsley
• 1 x 2kg free-range organic chicken
• sea salt and freshly ground black pepper
• 300g good chorizo sausage
• olive oil
• 2 cloves of garlic, peeled and finely chopped

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1. by Stephen on Fri 21 Oct 2011 @ 20:21

I know it is quite unlikely that Jamie will actually read this post. Just wanted to let you know that this recipe was perfect to serve to our 21 year old daughter who is going through chemo therapy for Hodgkins Lymphoma. As the primary cook at home, it has been a difficult adjustment to cook meals that go well with chemo treatments. This one fit the bill perfectly though... nice flavors not too acidic, not greasy. Our daughter ate the chicken while we munched on both the sausage and chicken. Thanks for the recipe....much appreciated.

2. by Torok on Fri 07 Oct 2011 @ 17:31

Jamie this is a great recipe, but would it be so hard to provide errata for your cookbooks? A quick sentence like "Due to a printing error the original version of this recipe called for an egg, and the greaseproof paper was stated to go over rather than under the chicken". Assuming that's correct.

3. by Sue on Sun 18 Sep 2011 @ 13:07

We love Jamie's creations but we came to this website to clarify the book's recipe. The book instructs you to place the paper OVER the ingredients, while the photo shows the paper UNDER the chicken. Common sense tells me to go with the former method, yet coming to this website reveals that the paper should be placed UNDER the chicken. Hm... we'll try it over the ingredients in the first attempt. The egg remains a mystery. I'm pretty sure it's included in error as it doesn't appear in the cooking instructions. Nor does it make an appearance in this version of the recipe.

4. by Matt on Fri 12 Aug 2011 @ 00:44

What's the point of the grease proof paper? is it even necessary? and others have said the chorizo burns or becomes seriously overcooked. maybe it's better to add it part way through? any thoughts people>?

5. by xylenekoch on Mon 25 Jul 2011 @ 11:50

Wow I love this kind of cuisine.I hope someday I could cook a mouth watering dish like this.And I'm pretty sure this is not like any of those Foie gras.Which ahs been banned this days.This was so terrible that,the debatable food foie gras is still a sore point for pet rights activists and foodies. The controversial food is a pate produced from duck livers. However, the creatures have to be overfed for some time before they're harvested, so that their livers get fatty and enlarged. The proof is here: <a title="Food lovers and activists still bitterly contending over foie gras" href="http://www.newsytype.com/9114-foie-gras/">Foodies and activists still at odds over foie gras</a>.Lets kjust indulge ourselves in more wholesome and delightful food in our tables.

6. by Rhonda Collins on Sun 03 Apr 2011 @ 06:48

we had this at a friends last night.... it was sooo good I have hunted out the recipe

7. by paul treanor on Sun 20 Dec 2009 @ 22:45

i have to say the chorizo was over cooked and why oh why put the paper underneath it was in pieces when i took the chicken off and then tried to move the potatoes around

8. by Puk Rosenlund Larsen on Mon 16 Nov 2009 @ 14:01

Hey there
I wish I knew whether the chorizo should be a dry one or a fresh sausage? I made the recipe the a dried one, it turned out pretty good. I am making it again for my birthday on Sunday.
Puk

9. by barbara shaw on Mon 12 Oct 2009 @ 19:41

i agree with your last comment. jamie should come to spain, i am british living in spain on the north east coast, i love the spanish food, the freshness of the fish and seafood, the very basic vegtables have so much flavour. i do enjoy my egg and chips now and then but tradional spanish food is too die for.

10. by susana on Thu 08 Oct 2009 @ 10:49

jamie you should come to spain (not mallorca or places for tourists) and kwow a little of traditional spanish recipes. Our cuisine is as rich as the italian not only paella or chorizo. I invite you to visit the north shore of the country and get amazed with our recipes. Kisses from Spain, thank you for all and sorry for my english

11. by Tinshed on Sun 31 May 2009 @ 09:07

This is definitely worth cooking. I changed the Spanish chorizo for Hungarian kolbász and it was superb. I used the grease-proof paper over the top as per the recipe instructions (rather than the picture) and it was fine. Annoying about the mention of the egg though - sloppy. While I am sure Jamie was personally responsible for the error, it does suggest a hurriedness that reflects badly on all of those involved in the production of the book. But, as I say, the recipe is indeed delicious and highly recommended. We had with a rocket salad and that was a good choice. Go for it!

12. by dogs on Tue 19 May 2009 @ 06:24

loved the egg
keep it fresh, Jamie ...

13. by SgtSmith on Fri 15 May 2009 @ 06:49

As always, a brilliant recipe, thank you young man.

As for the greaseproof, isn't it there to make the washing up easier?

14. by TournesolKate on Thu 09 Apr 2009 @ 10:04

I think the recipe in the book managed to slip through the editing process!
I made this without greaseproof paper, either on the top, or underneath and it was lovely!
The egg is a mystery! Definately an error, I think!

15. by hugo - wales on Tue 10 Mar 2009 @ 19:41

- the book says - put the wet greaseproof over the top- not underneath - not sure I understand the reasoning behind greaseproof either above or below the bird, the egg is a confusion-- otherwise - yes nice way to roast chicken- but the chorizo does tend to carbonize -

16. by keshia hamilton on Sun 01 Mar 2009 @ 17:55

LOVE IT! LOVE IT LOVE IT! cook this one all the time smells so good as it`s cooking makes your mouth water!! we make ours with poussins sometimes for a change yummy! love your food jamie! got all your books. your the greatest!!

17. by Suzanne on Tue 03 Feb 2009 @ 19:16

We saw your show for a roast chicken, you stuffed it with lemon and put some herbs (sage & ??, garlic) You then put a dough around it and baked. You said it was great for a picnic. Could you please give us the receipe. It looked great!!
Thank you From Surrey B.C. Canada

18. by Jill on Tue 27 Jan 2009 @ 22:52

Great Dish , loved the chorizo, but I got this particular recipe from the' Jaime's Dinners' cook book and must say the egg in the ingredients threw me for a loop because it wasn't mentioned in the process...Am I missing something or should I get a bottle of white out?

19. by Louise on Sun 04 Jan 2009 @ 05:21

Heh Jamie, i cooked this meal last night, it was bloody lovely. With the leftover Potatoes, Chorizo, and Gremalata, i made an omelet this morning, with Sweet chili SauceFor tea tonight, i am using the leftover Gremalata in my marinade for my pork spare ribs., so it was quite a versatile dish. Keep up the good work.

20. by Stink on Sun 14 Dec 2008 @ 09:50

I cooked this for the first time 3 weeks ago. This is one of the most amazing recepies ever. The house gets filled with the aroma of everything cooking in the oven. Its a hassel free recipe that takes 30 mins prep time and then you just leave it to cook while you relax and drink some Spanish beer in anticipation for the feast.

10/10

21. by Katie on Tue 09 Dec 2008 @ 03:27

I cooked this for my family and it was a hit! the flavors explode in your mouth, we all loved it! I have now cooked it several times and each time it has been just as good as the last, I had to cook extra so my husband could take leftovers to work for lunch, it is so easy to prepare and cook, and is the best roast chicken I have ever cooked!!!!!

22. by Amaia Mendez on Sun 07 Dec 2008 @ 20:22

I've been following your programs on the spanish television for quite sometime.My english is not god but I'd liked to tell you that you are a fantastic cooker and asked you for translating your web if you can ,perhaps only receipes pleasssee

23. by Estefania on Sun 07 Dec 2008 @ 19:53

Hi Jamie!!

I heard from u in a TV program, and the big work u did with children in a school.

I have to say that I'm spanish and I never heard about to do the chicken this way, I think I have to try it, why not...??

I don't wanna be rude, but where did u take this recipe??? Maybe u should to look more spanish recipes or more spanish cook tv programmes.... I'm saying again that I don't wanna be rude and that's not my intention,defenetly...

so.... keep cooking man!! :)

Ur doing great

24. by Sarah Shackleton on Sat 15 Nov 2008 @ 19:01

Hi Mr Jamie - hope you read this. Why is my receipe of the Spanish Roast chicken different to the one on the website?. I've come on here to find out what to do with the egg! Also your description of what do do with the greaseproof made no sense if the ideas is to keep all the juices in. Its cooking in the oven at the moment -greaseproof over the top like you told me. It better not ruin or you can invite me for dinner!
Nice pictures, nice ideas in the book but rubbish instruction!!!!!

25. by Cameron Smith on Mon 10 Nov 2008 @ 15:01

Hi Jamie,

I am 24 years old I am from England lived with my mum and dad all my life. Both my parents cook really well so I always crew up with home cooked good meals (although I didn't appreciate it) I moved to the states when I was 22 away from my parents and became fat!!! I weighted 17.2 stone I watched one your TV programs about the real side effects of being fat. I now weight 14st I am 6,1 in height.

So I wanted to say a BIG thank you for getting me into cooking and for giving me an extra 13 years of life ;)

PS. The recipe looks great cant wait to give it a go. Oh my mum loves you but try not to swear toooooooooo much ;)

PS. Moving back to England soon cant wait to visit one of your restaurants.

Thanks,

Cameron.

26. by carol on Mon 10 Nov 2008 @ 11:51

Hi Jamie
I made spanish chicken for my family yesterday and they enjoyed it so much they would like to have it every week,keep up the good work and new recipes for us all to cook and enjoy.
Thankyou

27. by Keith on Mon 20 Oct 2008 @ 16:10

I know that you are getting a TV series and a book out of it but, I think it is so refreshing to see someone with fame, celebrity and, yes, money, doing something for the benefit of other people. Your school dinners campaign woke up a few, let's hope this one does the same. More power to your elbow but, please stop copying Ramsey's foul language - you're worth ten of him...!!!

28. by Ana Campos on Sat 18 Oct 2008 @ 00:06

I´ve been following your programs on the portuguese television for quite sometime. Cooking as been, for me, a way to enjoy one of the most exciting pleasures in life: make some wonders happen. I´ve learnt some great things from You but I would also like to propose a new project: what about making something like "Jamie´s Chef" in Portugal? If so, I would like to apply but, first of all, I would like to give you a taste of some of my delicious recipes : Codfish with cheese and cream, filled squids, pork with clams and of course a delicious coffee pudding. Let me know what you think about this.

29. by Zoe on Fri 17 Oct 2008 @ 10:40

GO JAMIE!
I am also another Brit living Down Under and we are all loving your Ministry of Food show over here. Pass it on is such a logical and wonderful idea and I do hope it all takes off for you in the UK. So good to see a celebrity use their 'art' for a good cause. We wish you all the luck.
Love your shows, have all your cook books - keep it up!
Cheers

30. by rosemary on Thu 16 Oct 2008 @ 16:29

i live with 3 of my grandchildren my grandson tom came home from school with your meatballs recipe and made it for me and his 2 sisters well all loved it

31. by donna on Thu 16 Oct 2008 @ 12:34

hiya jamie i luv ur pass it on idea i hav tried out some of ur recipes and love all of them i passed a couple of them on to some friends n she loved them too so passed her favorite to her family!!! you should keep up your hard work and not fall at any small hurdles!! i think you are great and you hav definatly inspired me to cook more for me and my family and made me realize how much quicker, cheaper and easier it is than a take away!!! good look for the rest of your journey!!!
oh and please fetch a ministry of food to my home town!!! xxx

32. by T Larsen on Thu 16 Oct 2008 @ 01:21

HI there
we watch Jamies Ministry of Food from our home in Australia, however we grew up in the UK and is so great to see someone over there trying to make a difference. So many people are so ignorant when it comes to fresh, healthy food, not by any fault of their own, by how and what they were brought up on.
In a day and age where celebrity power is abused for all the wrong reasons, its inspirational seeing someone who is using it to benefit others in our wider community.
Congratulations Jamie! keep up the good work...
we're cheering for you down under!

33. by Caroline on Wed 15 Oct 2008 @ 14:15

David needs to get a life!!!!! To leave rude and sadistic comments, and not have anything remotely constructive to say, says it all really! I doubt for one minute that he's making a beneficial and valuable contribution to society.

Keep up the good work Jamie! Your determination and creativity is inspiring!

34. by Miriam Ferreira on Tue 14 Oct 2008 @ 23:02

Jamie, I am inspired by your vision "to pass it on" and hope to be able to encourage groups of my own friends and family to do the same. Tonights, episode of your new series "the ministry of food" saw the pass it on concept introduced into the workplace. What a great idea! As an HR Consultant who freelances at many different organizations through-out the year, you have planted a seed in my mind to encourage this lunch time initaitive. I applaud you for having the moral courage to take a stand and do something about what can only be described as a social decline. It just goes to show the difference one person can make. Keep up the good work Jamie.

35. by dawn on Tue 14 Oct 2008 @ 22:41

well i have been watching the pass it on series and i got to say jamie you are doing something truely amazing you stand for everything that is right i am 24 with two childern and a partner and i have been really inspired i cook from scratch now with passion as i know by my family that my cooking is far more tastier and colorful which gives me the sight to do it more and more x look at what you did for healthy eating in schools . its here most schools i know have a far more healthier menu now so go for it j pass it on i am now xx GO HOME COOKING

36. by Anji on Wed 08 Oct 2008 @ 14:45

Well done Jamie for everything you stand for in healthy eating inclusive of old Brit favs but also including 'exotic' dishes for those that really want to be more adventurous but without the know how and over whelmed with so many sauces spices etc (up to now!) to chooose from or select. I am looking forward to try the spanish roast chicken, it is a recipe that is uncomplicated sounds delicious and incorporates todays various styles and tastes. Thank you!!!! :)

37. by richard on Tue 07 Oct 2008 @ 21:39

ive never really been into cooking, i mean i helped my mum
make some meals, (im 17) but never made anything on my
own, like, i lived off take outs and stuff, so i used to be big,
but since januaruy, ive lost about 3 stone, and recently decided
that im gonna keep healthy, and started to learn to cook, i cant
do much healthy stuff, but ive made a start, and can do, shephards pie,
roast dinner (with the trimmings lol) and bangers and mash, and tht
was before seeing jamies new programme, but im watching it now, and
that chicken thing with esparagus looks really nice, so im gonna find the
recipe and give it ago!! thanks jamie!! goodluck with pass it on!!

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