One-pot chicken with chorizo & new potatoes

One-pot chicken with chorizo & new potatoes

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(6 ratings)

Prep: 15 mins Cook: 1 hr, 40 mins plus resting

Easy

Serves 4
Give your Sunday lunch a Spanish twist with this easy pot-roast, packed with punchy chorizo, sherry, bay and thyme

Nutrition and extra info

Nutrition: per serving

  • kcal791
  • fat44g
  • saturates15g
  • carbs32g
  • sugars5g
  • fibre3g
  • protein65g
  • salt1.6g
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Ingredients

  • 1 whole chicken (about 1½ kg), the best quality you can afford
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • small knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 bay leaf
  • 1 thyme sprig

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 300g chorizo ring, thickly sliced
    Chorizo

    Chorizo

    chore-reeth-oh

    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

    New potatoes

    n-ew po-tate-oes

    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
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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mercuryzelda's picture
mercuryzelda
9th Nov, 2017
5.05
This is one of my favourite roast chicken recipes - so easy, and so very tasty. I add 500g of carrots, cut into big chunks, at the same time as adding the potatoes, and they get beautifully soft and also absorb the flavour of the chorizo.
Twinklebum99
18th May, 2015
5.05
was a nice change from normal roast dinner. so easy to do & full of flavour.
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