Lunch/Dinner Orange and Rosemary Chicken
Serves : 4 - 6
Preparation Time: 20 minutes
Cooking Time: 1 hour
Ingredients
- 4 baking potatoes, scrubbed and cut into wedges
- 2 red onions, thickly sliced
- 1 tbsp olive oil
- Sea salt and freshly ground black pepper
- 4 sprigs rosemary, cut into pieces
- 1 tbsp smoked paprika
- 400g chorizo, cut into large chunks
- 1 Jack's Medium Whole Chicken
- 2 oranges, thickly sliced
- 200g baby leaf spinach
- 1 tbsp roughly chopped flat leaf parsley
Nutrition
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Method
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Preheat the oven to 200°C, fan 180°, gas mark 6.
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Tip the potatoes, red onions, oil, salt, pepper, rosemary and 2 tsp smoked paprika into a large baking tray and toss together.
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Scatter the chorizo over the top then place the chicken on top and nestle into the tray.
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Drizzle the last of the oil, paprika, salt and black pepper over it and rub into the skin, then place the orange slices alongside.
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Place in the oven to roast for 1 hour. To check that the chicken is cooked, insert a skewer into the fattest part of the thigh and if the juices run clear then the chicken is cooked. If not, return to the oven for another 10 minutes and check again.
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Set aside to rest while you cook the spinach. Heat a pan, add the spinach and 2 tbsp water and cook until just wilted.
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Scatter the parsley over the dish and serve.
