Roasted Chicken with Chorizo and Vegetables

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Give your weekend lunch a Spanish twist with this easy and tasty roasted chicken with spicy, garlicky chorizo, zingy lemon and lots of fresh vegetables. The recipe calls for Spanish sausage, which is cured like salami and with totally different texture than fresh Mexican chorizo. You can easily adjust this recipe to utilize any other seasonal vegetables. Serve with crusty bread for sopping up the great juice from the sauce.

 

Roasted Chicken with Chorizo and Vegetables

adapted from Delicious

8 Chicken thighs, skin on 40 ml Olive oil 40 g Chicken schmaltz (or more olive oil) 1 tsp Ground cumin 1 tsp Smoked paprika 1 tsp Ground fennel seeds 2 tbsp Sherry vinegar 2 Garlic cloves, crushed Sea salt and black pepper 250 g Spanish chorizo, chopped 500 g Belgian endives, quartered 100 g Sugar snap peas 1 Organic lemon, thinly sliced 400 g Truss cherry tomatoes, cut into clusters

1. Place chicken thighs, half the olive oil, spices, sherry vinegar and garlic in a bowl, season and toss to coat. Leave to marinade for 20 minutes or even overnight if time allows.
2. Preheat oven to 200C/400F. Place chorizo in a food processor and blitz until finely chopped. Set aside.
3. Heat a large non-stick frying pan over high heat. In batches of 2, cook chicken skin-side down for 5 minutes or until well browned, then turn and cook for a further 3 minutes. Place in a large roasting tray.
4. Place Belgian endives and lemon slices around chicken, drizzle with chicken schmaltz or olive oil and season. Roast for 25 minutes, then add sugar peas, tomatoes, and scatter with chopped chorizo. Roast for a further 15-20 minutes or until chicken is cooked through and vegetables are tender. Loosely cover with foil and leave to rest for 10 minutes before serving.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com