I have loved chorizo crusted fish for many years so I thought I would venture out and try it on roast chicken.
Ingredients
a whole roast chicken
150g chorizo
50g panko breadcrumbs
30ml olive oil
30g parmesan, grated
Squeeze of lime juice
Garlic clove
Sprig of fresh rosemary
Sprig of fresh thyme
Knob of butter
Method
1) Preheat your oven to 190 degrees, gas mark 5
2) Into a food processor, add the diced chorizo, panko breadcrumbs, parmesan, lime juice, garlic clove, rosemary, thyme and olive oil
3) Pulse the food processor, adding in more olive oil if required until all combined and forms a spreadable paste
4) Place your whole chicken into a cast iron round casserole and spread lightly with butter
5) Spoon the chorizo paste onto the chicken and spread to thickly coat it
6) Add sliced limes and a whole garlic bulb into the casserole for extra flavour
7) Place the lid on the casserole and cook in the oven for 1 hour
8) After 1 hour, remove the casserole lid and cook for a further 30 minutes to crisp the chorizo crust
9) Remove from the oven and leave to rest for 5 minutes
10) Gently carve and serve with your favourite style of potatoes and steamed vegetables
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