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Roast chicken with chorizo and herbs

  • 0:10 Prep
  • 1:15 Cook
  • 8 Servings


  • 2 small (about 1.1kg each) whole fresh chickens
  • 100g chorizo sausage, cut into 5mm-thick slices
  • 4 dried bay leaves
  • 2 tablespoons olive oil
  • 1 teaspoon sweet paprika
  • Sea salt flakes
  • 2 tablespoons chopped fresh marjoram leaves
  • 2 tablespoons chopped fresh thyme
  • Rocket leaves, to serve
  • Lemon wedges, to serve


  • 1
    Rinse the chickens inside and out under cold running water. Pat dry with paper towel. Place 1 chicken on a clean work surface. Run your fingers under the skin of the breast and thighs to loosen and create pockets. Arrange half the chorizo slices, in a single layer, inside the pockets. Repeat with the remaining chicken and chorizo slices. Divide the bay leaves between the chicken cavities. Place the chickens in a large roasting pan.
  • 2
    Combine the olive oil and paprika in a small bowl. Drizzle over the chickens and rub to coat. Season with sea salt and pepper. Sprinkle with the marjoram and thyme.
  • 3
    Preheat oven to 190°C. Roast the chickens in oven, basting occasionally with the pan juices, for 1 1/4 hours or until the chickens are golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Cover with foil. Set aside for 20 minutes to rest.
  • 4
    Use poultry shears or sharp kitchen scissors to cut the chickens into pieces. Place on a serving platter. Drizzle over the pan juices. Top with the rocket and serve with lemon wedges.

Source: taste.com.au


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