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    Roast Chicken with Chorizo, Peppers and Tomatoes

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    Roast Chicken with Chorizo, Peppers and Tomatoes

    • Nut Free
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: Cook 1 ½ - 2 hours
    • Total time: 1 hour 45 minutes to 2 hours 15 minutes 60 minutes 60 minutes 15 minutes

    Serves: 6


    • 3 red onions, cut into wedges
    • 3 cloves garlic, sliced
    • 390g Revilla Traditional Dulce Chorizo, skin removed and cut into chunks
    • 1-2 tsp Bart Smoked Paprika
    • 1 chicken, about 1.8 kg (or 2 x 1.5kg chickens for leftovers)
    • 1 tbsp olive oil
    • 15 g fresh rosemary
    • 2 packs classic vine tomatoes, cut into halves or quarters
    • 2 red peppers, deseeded and cut into wedges
    • 2 orange peppers, deseeded and cut into wedges


    1. Preheat the oven to 200°C, gas mark 6. Scatter the onions, garlic and chunks of chorizo into a large roasting pan. Stir in the smoked paprika. On a chopping board, snip off and discard the elastic string from the chicken, open out the legs and press down on the breast so that the chicken cavity is opened, to help hot air to circulate more easily in the oven.
    2. Place the chicken on the onion mixture, brush with oil and season. Tuck the rosemary in the chicken cavity and amongst the onions and chorizo. Roast for about an hour.
    3. Remove the chicken from the roasting pan and add the tomatoes and peppers. Stir, then return the chicken to the pan, spooning over the cooking juices to baste. Cook for the remaining cooking time – according to the instructions on the back of pack, or until the chicken is thoroughly cooked and there is no pink meat and its juices run clear.
    4. Allow the chicken to rest in a warm place for 10-15 minutes before carving. Serve with baby new potatoes, roasted with rosemary, or crusty bread.

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