James Martin's roast chicken with red peppers, chorizo and chilli makes a great alternative to your traditional roast.
James Martin's roast chicken is perfect if you're bored of the same old Sunday roast and fancy something a little different. The chef 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 right into the succulent meat. If that's not enough, you can finish it off 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.
Ingredients
- 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
- 6 tbsp fresh flat-leaf parsley leaves
- 1 red chilli
- 1 green chilli
- 2 tbsp fresh oregano leaves
- ½ bunch fresh chives
- 2 tbsp sherry vinegar
- 2 tbsp olive oil
- Juice of 1 lemon
- Sea salt and freshly ground black
- Pepper
WEIGHT CONVERTER
Method
- 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.
Top tip for making James Martin's chicken with red peppers, chorizo and chilli
If you're not a fan of chilli remove the green and red chillies in the recipe and cook without
Why is roasting in a pot good for chicken?
Pot roast chicken is cooked really gently, and holds all its moisture in the pot, so you get wonderfully tender and succulent chicken.
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