- 1 whole chicken (about 1½ kg), the best quality you can afford
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- small knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 bay leaf
- 1 thyme sprig
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 300g chorizo ring, thickly sliced
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 700g new potatoes, halved (or quartered if really large)
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 12 garlic cloves, left whole and unpeeled
- large splash of dry sherry
- 150ml chicken stock
- handful parsley leaves, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat oven to 180C/160C fan/gas 4 and season the chicken all over. In a large flameproof casserole dish with a lid, heat the butter and oil until sizzling, then spend a good 15 mins slowly browning the chicken well all over. Remove from the dish and pop the lemon, bay and thyme in the cavity. Set aside.
Pour most of the oil out of the dish, place back on the heat and sizzle the chorizo for 5 mins until it starts to release its red oil. Throw in the potatoes, sizzle them until they start to colour, then add the garlic. Splash in the sherry, let it bubble down a little, then pour in the stock.
Nestle the chicken, breast-side up, among the potatoes, place the lid on the dish and cook in the oven for 1 hr 15 mins or until the legs easily come away from the body. Leave the chicken to rest for 10 mins, then scatter with parsley and serve straight from the dish.