A roast Chicken is a great meal. If you are sensible enough you can get 3 meals for 2 from a medium size bird. Recently in the British media there has been a big push to promote the use of organically reared birds rather than use of battery chickens. Personally I support this movement, the taste is superior and it is a better life for the bird.
This recipe uses a trick that I often use to add flavour and keep the breast moist. I insert the sliced chorizo between the skin and the breast. The fats from the chorizo baste the breast and the paprika-y spicey flavour permeates into the meat.
Ingredients
One organic chicken
8 slices of chorizo sausage
6 small dried red chillies
salt & pepper
olive oil
Method
Insert the chorizo slices under the skin of the chicken.
Drizzle the bird with olive oil.
Season with salt and pepper.
Scatter the dried chillies over the bird.
Cover with foil and roast in a pre-heated oven at 180 degrees C for about an hour and a half. For the last half hour remove the foil so that the skin crisps. Check the bird is cooked by making sure the juices run clear.
Serve with whatever you like. Either traditional Sunday roast style (roast potatoes and a couple of veg)or perhaps with some rice and roasted peppers.
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