Spanish chicken and Chorizo
You don't need to necessarily rub the chicken with olive oil however I like to just to give the chicken a more crispier skin.
If the vegetables start to burn reduce the heat and continue to cook the chicken until throughly cooked through.
The chorizo will become slightly charred, its normal so don't worry too much as it'll still taste fantastic.
Spanish chicken and Chorizo
You don't need to necessarily rub the chicken with olive oil however I like to just to give the chicken a more crispier skin.
If the vegetables start to burn reduce the heat and continue to cook the chicken until throughly cooked through.
The chorizo will become slightly charred, its normal so don't worry too much as it'll still taste fantastic.
Open in Cookpad AppSteps
- 1
Preheat oven to 220 c.
- 2
In a large pot add the potatoes, water, fresh lemon (prick with a knife a few times) and garlic salt and bring to the boil for 5 minutes.
- 3
In a tray add some olive oil and heat in the oven.
- 4
Drain well the potatoes when done.
- 5
Next prepare your chicken. Stuff the chicken with the preserved lemon, fresh lemon and a handful of chorizo. Then rub with some olive oil and garlic salt.
- 6
Then layer the potatoes in tray, sprinkle with salt, add the onions and garlic and top with the chicken, and chorizo pieces. Sprinkle with some cracked black pepper.
- 7
Transfer to the oven.
- 8
Bake for 1 hour and 20 minutes or until fully cooked through.
- 9
Remove the chicken and let it rest, continue to cook the potatoes until they crisp up. About another 20 minutes or so.
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