Chicken

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Spanish Chicken With Chorizo

A great easy twist on Spanish chicken where all ingredients are bunged in the oven and roasted. A nice orange zest gives it great flavour. Another great recipe from Nigella Lawson

Nigella's Spanish Chicken With Chorizo and Potatoes

Read the full recipe below

Much as I love to have a pan bubbling away on the stove, I often feel that the most stress free way to feed people is by taking the oven route. When I’m frazzled, I firmly believe that the tray-bake is the safest way to go. Enjoy the easefulness of the oven: you just bung everything in, and you’re done. I think I’d go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.

 

Ingredients

  • 2 tablespoons olive oil
  • 12 chicken thighs with skin and bone still on
  • 750 grams chorizo (whole if baby ones or cut into 4cm / 1½ inch chunks if regular sized)
  • 1 kilogram new potatoes (halved)
  • 2 red onions (peeled and roughly chopped)
  • 2 teaspoons dried oregano
  • grated zest of 1 orange

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lush lemon chicken

Since starring on Master Chef, Tom Kerridge has gone on to be a favourite TV Chef with his warm down to earth manner and great sense of humour endearing him to the public. Check out the great recipe from the BBC website featuring a great chicken dish.

Ingredients

For the marinade
For the lemon pepper chicken

Preparation method

  1. For the marinade, mix together all the marinade ingredients in a bowl until well combined.
  2. For the lemon pepper chicken, rub some of the marinade into the scored chicken, then place the chicken breasts in a bowl and pour over the remaining marinade. Cover the bowl with cling film and chill in the fridge for at least 10 minutes and up to two hours.
  3. When the chicken has marinated, preheat the oven to 200C/400F/Gas 6.
  4. Arrange the rosemary sprigs and lemon slices in the bottom of a roasting tray. Tip the potatoes into the roasting tray, then place the marinated chicken breasts on top of the potatoes. Give the chicken a final coating of marinade and season, to taste, with salt and freshly ground black pepper.
  5. Roast for 30-35 minutes, or until the potatoes and the chicken are cooked (the chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer).
  6. Cover the roasting tray with aluminium foil and set the chicken aside to rest for 10-15 minutes. Just before serving, scatter over the chopped parsley.

This post was brought to you by http://www.bbc.co.uk/food/

Full recipe and more available here http://www.bbc.co.uk/food/recipes/lush_lemon_pepper_19156

 

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