Bored of the same old roast chicken? James Martin has given the recipe a Spanish-style twist by teaming it with red peppers and spicy chorizo. The wonderfully powerful flavours are the perfect complement to the chicken – which absorbs them right into the succulent meat. If that’s not enough, you can finish off the dish with a drizzle of the punchy sherry vinegar and chilli sauce. James suggests adding new potatoes to the roasting pan to turn this recipe into a one-pot wonder.
- 4 red peppers
- 350g cooking chorizo
- 1 x 1.5kg chicken, giblets removed
- 400ml white wine
- 40ml olive oil
- For the sauce:
- 2 large or 3 small shallots
- 6tbsp fresh flat-leaf parsley leaves
- 1 red chilli
- 1 green chilli
- 2 tbsp fresh oregano leaves
- ½ bunch fresh chives
- 2tbsp sherry vinegar
- 2tbsp olive oil
- Juice of 1 lemon
- Sea salt and freshly ground black
Preheat the oven to 180°C/350°F/Gas Mark 4. Deseed the peppers and cut them lengthways into 8 strips. Cut the chorizo into 1cm slices.
Place the peppers and chorizo in a large casserole dish or roasting tin, then put the chicken on top.
Pour the wine over, then drizzle with the olive oil and season with salt and pepper. Cover with a lid or foil and cook for 1 hour. Remove the foil or lid and cook for a further 30 minutes.
While the chicken is cooking, finely chop the shallots, parsley, red and green chillies, oregano and chives.
Place all the sauce ingredients into a bowl, mix well, then season with salt and pepper. Pour the sauce ingredients over the chicken while it’s in the pot and take to the table to serve.
If you're not a fan of chilli remove the green and red chillies in the recipe and cook without