Spicy Spanish sausage is a tasty addition to a traditional roast chicken.
Ingredients
- 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
Method
- Step 1Rinse 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.
- Step 2Combine 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.
- Step 3Preheat 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.
- Step 4Use 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.
Nutrition
1690 kj
Energy
30g
Fat Total
9g
Saturated Fat
34g
Protein
1g
Carbs (total)
All nutrition values are per serve
Notes
Make it ahead: Prepare to the end of step 2 up to 4 hours ahead. Cover. Store in the fridge. Continue from step 3, 1 hour 40 minutes before serving.
- Author: Cynthia Black
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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