Spanish chicken roast
Taste Spanish tomato sauce with smoked paprika, basil, garlic and punchy sun dried tomatoes, is a wonderfully rich, aromatic sauce. Take a classic roast chicken and add a Spanish twist by drizzling our Taste Spanish Tomato over the potatoes and chicken for the last 10 minutes of cooking time. Serve with Watercress, almonds, olives and parsley and Garlic mayonnaise (Aioli) on the side. Summer on a plate.
|3||Medium red onions, peeled and cut into wedges|
|1||Large chicken (around 2kg)|
|25g||Butter, at room temp|
|1||220g Pack Keejay’s Spanish tomato sauce|
|1.8kg||Potatoes (Maris Piper are good), peeled and cut into rough cubes (around 3cm)|
|100g||Baby spinach leaves or watercress|
|40g||Toasted flaked almonds|
|150g||Pitted black or green olives|
|A handful of flat-leaf parsley leaves, chopped Garlic mayonnaise to serve|
Prep time 15 min
Cooking time 1½ hours
Heat the oven to 220C, 200C fan, gas mark 9. Put the onions and chicken in a large roasting, rub the chicken all over with the butter and sprinkle salt and pepper. Roast for 15 mins.
Add the potatoes to the roasting tin, drizzle with the oil, turn the oven down to 180C, 160C fan, gas mark 4, roast for another 1-1¼ hours, or until the juices run clear. Turn the potatoes a couple of times to stop them sticking.
Drizzle the Spanish tomato sauce over the potatoes and chicken for the last 10 mins of cooking time. Stir through the watercress, almonds, olives and parsley and serve the mayo on the side.