Roast chicken + chorizo

Sundays in the Harris house house means only one thing, a roast dinner! My boys love all the roast incarnations as long as I serve up giant yorkshire puds and cauliflower cheese! 

This recipe is a wonderful alternative to the usual Roast chicken and the flavour is amazing. It’s one pot too so less to wash up! Win win all round! Enjoy, Mrs H x

Serves 4, with leftover chicken for lunches 😊


1 large chicken

Half a ring of chorizo, cut into thick slices

2 and half lemons, 1 halved, 1 quartered and a half for squeezing

2 red onions, 1 peeled and chopped in half and the other peeled and chopped into wedges

1 medium butternut squash, peeled, cored and chopped into cubes

1 x 500g bag baby new potatoes

Sage leaves 

1 garlic bulb, split into cloves


Glass white wine

Half chicken stock cube or melt

Pack asparagus, woody ends removed


Pre-heat oven to 190oC/170oC fan.

Put the chicken in a large roasting tin. Put two onion halves, 2 lemon halves, and a few sage leaves in the cavity of the chicken. Season the skin. Roast for about an hour.

Add the squash, potatoes, lemon wedges and onion wedges to the roasting tin, mix and baste with the juices and roast for a further 25 minutes. Finally add the chorizo and and chopped sage. Again mix and baste with the juices.cook for a further 20 minutes.

Squeeze some lemon juice and seasoning over the asparagus and set aside.

Remove the chicken from the tin, cover with foil and leave to rest. Pour off the juices from the tin into a small jug. 

Turn the oven up to 200oC and return the veg and chorizo along with the asparagus to crisp up in the tin for 10 mins. 

Once crisped up, transfer the veg  to a warmed serving dish and keep warm whilst you make the jus.  Pick the garlic and lemon out out and add back to the roasting tin. Pop the tin back on the hob on a medium heat. Add the wine to deglaze and squash the roasted garlic and lemon into wine. Bubble for a few minutes then add the reserved juices, and stock cube. Heat through, pass through a sieve and serve the jus with the carved chicken and the mixed veg and chorizo. 


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