Lemon Roasted Chicken Recipe - Best Chicken Roasted Recipe Ever


Lemon Roasted Chicken 

The Spanish-style stuffing in this roasted chicken dish is packed with flavor and even more so if you do it ahead of time

Lemon Roasted Chicken Recipe - Best Chicken Roasted Recipe Ever

Ingredients For Making Lemon Roasted Chicken 

  • 4 onions
  • 2 peeled and cut into thick slices
  • 2 chopped
  • 2 tablespoons olive oil
  • plus extra shine
  • 3 teaspoons of smoked paprika
  • 4 limes of thyme lemon
  • 1½ kg of a whole chicken
  • 2 lemons, zested and then half
  • Chorizo 100g
  • Chorizo
  • 120g of chorizo
  • flesh squeezed from the skins
  • 175g of fresh white breadcrumbs
  • 100g chopped soft dry apricots
  • 4 tablespoons chopped parsley
  • 1 large egg, beaten
  • White wine glass 250ml
  • Chicken broth 400ml
  • Sautéed potatoes
  • steamed broccoli, to serve (optional)


Methods For Making Lemon Roasted Chicken 

  1. Heat the oven to 200C / 180C fan / gas. 6. Place the chopped onions in the middle of a baking tin. Mix the oil with 2 teaspoons paprika and leaves of one of the thyme sprigs. Rub all the chicken, place it on top of the onions and season well. Push 3 of the lemon halves into the cavity, cover the chicken loosely with foil and bake for 45 minutes.
  2. Meanwhile, make the filling. Cook the chorizo in cubes over low-medium heat, until crisp and abundant oil in the pan. Remove the chorizo to cool and chop the chopped onions into the pan. Gently for 15-20 minutes, then pour into a bowl to cool.
  3. Rub the chorizo meat and bread crumbs, as if rubbing the butter in the flour to make the dough. When the flour is all orange, mix the boiled sausage and onion, apricots, parsley, leaves of another sprig of thyme, remaining paprika, lemon zest, and egg. Squeeze the juice of the remaining half of the lemon, season with lots of pepper and use the hands to squeeze everything very well.
  4. Grease a small baking dish and push the filling, chopping the surface with a fork - this will create many crunchy pieces. Tear remaining thyme branches.
  5. After 45 minutes, remove the aluminum foil from the chicken and pour the wine and broth into the can. Reduce the oven to 180C / 160C fan/gas 4 and place the chicken back with the stuffing on a shelf below. Roast for another 45 minutes until the juices between your legs and body run.
  6. Rest the chicken for 15 minutes while you bubble the juices of the pan to reduce a little, then sculpt and serve with filling, reduced juices, sauteed potatoes, and steamed broccoli if you want.


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