Sarah calls this her idea springtime Spanish-style roast chicken as it holds the delightful promise of chilled sangria and sunny days with time on your hands and food on the go. I made it on an evening where I did not have much time on my hands, but knew that a one dish meal would work perfectly for us. I served this with my Moroccan tomato salad which was the perfect accompaniment to this dish. Head straight on to the recipe ♥
I had a plan for my leave which included working on my computer every morning until noon. After that I planned on doing housework and then getting ready for whichever recipe I wanted to test in the afternoon. I thought I would have lunch then go down to Woolworths and do my shopping and then come home and cook. All I would have to do after that is plate what I had made and take a photograph before getting ready for dinner and the night ahead. My plans didn’t quite go as I had thought. Firstly it was too hot to stay upstairs beyond 9 o’clock and my Internet was so slow I barely could get anything done by that time. My parents came and spent the most amazing four days with us and I did nothing while they were here beyond what was totally necessary. As soon as they had left I had two days to myself trying to get as much done as possible before Dave took two days leave. The time with him was amazing and we relaxed, read books and swam. The weekend arrived and was packed full of crayfishing, relaxing and swimming due to the heat wave. Then the first Monday of the year arrived and Dave went back to work. Thankfully my Internet is slightly faster now and I managed to get more done between 7 AM and 9 AM than in December. Of course housework still needed to be done and once that was completed it was just far too hot to contemplate doing much more than being in the pool. Somehow 34° Celsius does not make cooking and standing in the kitchen any sense of fun. Even though things did not go to plan, and I don’t have a hoard of recipes ready for sharing I do know that blogging should never get in the way of life!
Spanish Style Chicken
- 200 g baby potatoes
- 50 g chorizo thinly sliced
- 2 small red onions quartered
- 2 cloves garlic peeled
- 4 chicken breasts
- olive oil
- 2 sprigs fresh thyme
- 5 mls smoked paprika
- Salt and freshly ground black pepper to season
- 1 lemon quartered
- Preheat the oven to 180 °C.
- Place the potatoes, chorizo, onions, garlic and chicken into a roasting dish
- Drizzle with olive oil to coat everything
- Mix gently by hand
- Sprinkle over the paprika and season to taste
- Add the lemon quarters
- Roast for 35 minutes
Notes: Sarah managed to make a quick gravy using the pan juices and gravy powder but there were not enough pan juices for me to do this after I had finished roasting the chicken. I did follow her suggestion of squeezing the lemon juice over the chicken and that was divine.
Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.
What I blogged January 18: