Smoked Paprika Roasted Chicken with Peppers and Chorizo
This vibrant dish using chorizo and peppers has turned the classic roast chicken up a notch. Serve this dish with delicious French bread to mop up all the juices, salad and of course, an ice-cold Spanish beer.
Alternatively, serve with new potatoes; unbeatable when they are in season.
Serves: 4-6
Preparation time: 20 minutes
Cooking time: 1 hour 25 minutes approx.
Ingredients:
1 Sutton Hoo Chicken
Olive oil
3 tsp smoked paprika
1 lemon
2 large red onions
3 red and yellow peppers
200g chorizo
Handful fresh flatleaf parsley
Sides: Rice/ Fresh new potatoes / French bread
Method:
Preheat the oven to 180°C, 350° F, or gas mark 4.
Place the chicken in a large roasting tin. Halve the lemon and place the halves in the cavity. Coat the chicken in enough olive oil to cover the whole bird. Sprinkle over the paprika and some salt and pepper. Using your hands, give the chicken a good rub to blend the spice and seasoning with the oil.
Roast for 15 minutes per lbs (450g) and carefully remove from the oven and baste the chicken with its own juices. Return to the oven for a final 10-20 minutes.
To prepare the vegetables, peel and quarter the onions, de-seed the peppers and cut into large pieces. Chop the chorizo into small chunks.
After the chicken has had 35 minutes in the oven, baste it and then place the vegetables and the chorizo around the chicken for the remainder of the cooking time.
When the chicken is cooked (when the juices run clear when the deepest part of the thigh is pierced with a thin skewer), remove from the oven, cover, and allow it to rest for 15 minutes. If the vegetables need more time keep them in the oven for further cooking.
Sprinkle the chopped parsley over the vegetables and chicken. Serve with warm French bread or fresh new potatoes. Salad is always a nice addition too.
Enjoy!
