Spanish Style Roast Chicken with Roasted Vegetables

roast chicken

Spanish-style Roast Chicken with Roasted Vegetable and Black Olives

It can be very refreshing to try something new from time to time and this, I think, is a recipe for one of those times. This smoky, garlicky roast chicken doesn’t have to be for a Sunday lunch if you can’t be swayed from tradition, but it does make a brilliant midweek supper. It’s packed with flavour and whatever is left can be used for a whole host of other things, from a cheeky twist on Paella to salads, omelettes or even tomato-based soups.

 
Total 1 hour 50 minutes
Preparation 20 minutes
Cooking 1 1/2 hours
Serves 4 with enough for another meal tomorrow, or 6 for a really big meal today

50g butter
2 teaspoons smoked paprika
zest of 2 lemons
1 teaspoon dried oregano
2 garlic cloves, peeled and grated
salt and freshly ground black pepper
1 whole chicken, weighing 2.25kg
1 tablespoon olive oil

For the roasted vegetables
500g baby new potatoes
2 red peppers, deseeded and cut into 5cm pieces
2 red onions, peeled and cut into wedges
2 tablespoons pitted black olives
125g cherry tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
salt and freshly ground black pepper
1 tablespoon olive oil

1. Preheat the oven to 220°C (425ºF/Gas 7). Cut the butter into small pieces and place in a bowl. Add the paprika, lemon zest, oregano and garlic and squish all the ingredients together until the butter is soft and everything is well incorporated. Season the butter with salt and pepper. Use this mixture to flavour the chicken. You can do this with your hands or a wooden spoon, if you prefer. Rub the butter all over the skin of the chicken and under the skin if you wish for extra flavour and juiciness.

2. Remove the string or elastic from the chicken and place it in a deep baking tray. (Don’t forget to check for giblets! If you have some, the recipe on page 000 explains how to use them.) Drizzle the chicken with the olive oil and place into the preheated oven for 10 minutes before turning the oven down to 190°C (375ºF/Gas 5). Remember to baste the chicken with the butter which would have melted out during the cooking every 20–30 minutes while it cooks.

3. You can prepare your vegetables while the chicken is cooking. Cut the potatoes in half if some of them look a bit big. Try to keep everything the same size so it all cooks at the same time. Place all the vegetables in a big bowl and coat well in the paprika, oregano, salt and pepper and the olive oil.
4. Once the chicken has had 40 minutes of cooking time, take it out of the oven and scatter the veggies all around the chicken. This will be a good time to baste the bird again and coat all the vegetables in the juices. Place the tray back into the oven and cook for the remaining 45 minutes. If the vegetables look as though they are over-colouring, place a sheet of kitchen foil over the baking tray for the final 20 minutes or so.

  1. 5. When the time is up, check that everything is cooked perfectly before removing the chicken from the roasting tray and leaving to rest at least 10 minutes. Keep the vegetables warm in a low oven. Carve the chicken, not to thinly, and serve with the vegetables and all the lovely cooking juices.

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