This easy and delicious Spanish Chicken recipe by Jamie Oliver is a perfect hearty meal for any day. With crispy potatoes, smoky chorizo, and juicy chicken, it’s full of flavor and simple to make. You can easily adjust the ingredients based on what you have, making it a flexible and satisfying dish.
Ingredients Needed
- 1.6 kg (3.5 lbs) potatoes, peeled and cut into 2.5 cm (1 inch) dice
- 4 lemons
- A handful of fresh flat-leaf parsley
- 1 x 2 kg (4.4 lbs) free-range organic chicken
- Sea salt and freshly ground black pepper
- 300 g (10.5 oz) good chorizo sausage
- Olive oil
- 2 cloves of garlic, peeled and finely chopped
How To Make Spanish Chicken
- Preheat the Oven: Preheat your oven to 220ºC / 425ºF / gas mark 7.
- Prepare Potatoes and Lemons: Place potatoes and 2 lemons in a small pan of water and boil for 5 minutes. Drain, then prick the lemons all over with a knife. This releases their juices while cooking, infusing the chicken with flavor.
- Stuff the Chicken: Remove parsley leaves from the stalks, setting leaves aside. Stuff the chicken with the hot lemons and parsley stalks. Season chicken and potatoes with a pinch of salt and freshly ground black pepper.
- Prepare Chorizo and Assemble: Slice the chorizo at an angle into 0.5cm / ¼-inch thick slices. Take a baking tray and line it with a piece of wet, flexible greaseproof paper. Place the potatoes in the center, put the chicken on top, and sprinkle with chorizo and a bit of chopped parsley. Drizzle with olive oil.
- Cook the Chicken: Place in the preheated oven and roast for about 1 hour 20 minutes.
- Make the Gremolata: While the chicken is cooking, finely chop the zest of the remaining 2 lemons and mix with the chopped parsley leaves and garlic. Season with a pinch of salt and pepper, and toss to make a fragrant garnish.
- Rest and Crisp Up: When cooking is complete, remove the tray from the oven. Let the chicken rest while you shake the potatoes and return them to the oven for a few minutes to crisp.
- Serve: Carve the chicken and serve on plates with potatoes, drizzling any leftover juices from the tray over the plates. Sprinkle the gremolata on top. This pairs perfectly with a fresh rocket salad!
Recipe Tips
- Boil the Lemons First: Boiling the lemons softens them, so they release more juice and aroma into the chicken, adding extra flavor and helping it cook more evenly from the inside.
- Prick the Lemons Thoroughly: Poking holes in the lemons before stuffing them into the chicken ensures the citrus juices seep through, giving the chicken a wonderful, zesty flavor.
- Crisp the Potatoes After Resting: While the chicken rests, give the potatoes an extra few minutes in the oven to get them perfectly crispy. This final step makes a big difference in taste and texture.
- Make Gremolata Freshly: Chop the parsley, lemon zest, and garlic right before using. Fresh gremolata will taste brighter and add a fragrant finish that perfectly complements the dish.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Spanish Chicken cool to room temperature before storing it in an airtight container. It can be kept in the fridge for up to 3 days.
- Freeze: After cooling, place the chicken and potatoes in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight befor reheating.
- Reheat: Preheat the oven to 180ºC (350ºF). Place the chicken and potatoes on a baking tray, covering with foil to keep it moist. Heat for 15-20 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 serving (approximately 285g)
- Calories: 240
- Total Fat: 4g
- Saturated Fat: 0.5g
- Cholesterol: 35mg
- Sodium: 490mg
- Potassium: 0mg
- Total Carbohydrate: 30g
- Dietary Fiber: 0g
- Sugars: 5g
- Protein: 23g
Try More Jamie Oliver Recipes:
- Jamie Oliver How To Roast A Chicken
- Jamie Oliver Chicken Noodle Soup
- Jamie Oliver Slow Cooker Chicken Casserole
- Jamie Oliver Chicken Pasta Bake
Jamie Oliver Spanish Chicken
Description
This easy and delicious Spanish Chicken recipe by Jamie Oliver is a perfect hearty meal for any day. With crispy potatoes, smoky chorizo, and juicy chicken, it’s full of flavor and simple to make. You can easily adjust the ingredients based on what you have, making it a flexible and satisfying dish.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 220ºC / 425ºF / gas mark 7.
- Prepare Potatoes and Lemons: Place potatoes and 2 lemons in a small pan of water and boil for 5 minutes. Drain, then prick the lemons all over with a knife. This releases their juices while cooking, infusing the chicken with flavor.
- Prepare Chorizo and Assemble: Slice the chorizo at an angle into 0.5cm / ¼-inch thick slices. Take a baking tray and line it with a piece of wet, flexible greaseproof paper. Place the potatoes in the center, put the chicken on top, and sprinkle with chorizo and a bit of chopped parsley. Drizzle with olive oil.
- Cook the Chicken: Place in the preheated oven and roast for about 1 hour 20 minutes.
- Make the Gremolata: While the chicken is cooking, finely chop the zest of the remaining 2 lemons and mix with the chopped parsley leaves and garlic. Season with a pinch of salt and pepper, and toss to make a fragrant garnish.
- Rest and Crisp Up: When cooking is complete, remove the tray from the oven. Let the chicken rest while you shake the potatoes and return them to the oven for a few minutes to crisp.
- Serve: Carve the chicken and serve on plates with potatoes, drizzling any leftover juices from the tray over the plates. Sprinkle the gremolata on top. This pairs perfectly with a fresh rocket salad!
Notes
- Boil the Lemons First: Boiling the lemons softens them, so they release more juice and aroma into the chicken, adding extra flavor and helping it cook more evenly from the inside.
- Prick the Lemons Thoroughly: Poking holes in the lemons before stuffing them into the chicken ensures the citrus juices seep through, giving the chicken a wonderful, zesty flavor.
- Crisp the Potatoes After Resting: While the chicken rests, give the potatoes an extra few minutes in the oven to get them perfectly crispy. This final step makes a big difference in taste and texture.
- Make Gremolata Freshly: Chop the parsley, lemon zest, and garlic right before using. Fresh gremolata will taste brighter and add a fragrant finish that perfectly complements the dish.
Jamie Oliver Spanish Chicken