Tag Archives: Roast Chicken

Spicy Chorizo Chicken – Kim’s Club

chorizo chThis spicy roast chicken with chorizo, chilis, lemon and fresh coriander (cilantro) combines some of my all time favourite things!  The smoky, rich, saltiness of chorizo with the flavour hit of cilantro and lemon – all with my favourite roast chicken!  Don’t worry about the mixture getting black with the roasting, I found the flavour was all there.  If you wish to minimise it then go ahead and cover with foil for the first 40m, then roast uncovered for the last 20.

Sorry about the finished photos – greedy me just dove in before remembering to take a pic!  That is the hardest part of being recipe developer!

Spicy Chorizo Chicken - Kim's Club
Spicy spatchcocked chicken roasted with chorizo, chilis, lemon and coriander (cilantro).
Author:
Recipe type: Main course - roast
Serves: 4-6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 whole chicken - spatchcocked
  • 1 whole cooking chorizo
  • ½ lemon
  • handful of fresh coriander (cilantro) leaves
  • 2 birdseye chilis (more or less depending on your heat preference)
  • Olive oil - a glug - no need to be exact!
Instructions
  1. A spicy chorizo chicken for a hot Valentine's day (or any other day!)
  2. *In a food processor grind 1 whole cooking chorizo with the flesh, 2 birdseye chillis (more or less depending on heat preference), juice and rind of half a lemon (get the pips out) and a handful or coriander (cilantro) leaves - add a glug of olive oil.
  3. *Spatchcock a whole chicken (not strictly necessary but will cook faster and hold more of the mixture). Google it if you do not know how!
  4. *Cut deep slashes into the chicken and push the chorizo mixture into the slashes and spread over whole bird.
  5. *Roast uncovered in a moderate oven about 1hr or until cooked through.
  6. As usual greedy me decided to dive in before I remembered to take a pic of the final dish!! But you get the idea...

chorizo chicken processchorizo chicken slash

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Special Roast Chicken – Kim’s Club

I love roast chicken – it is my ‘go to’ meal, I never tire of it.  When I want a really special roast chicken, I make up an herby, garlic butter to push under the skin and smear over the bird before roasting.  Then I either roast as usual, depending on the size of the bird, or put it in my slow cooker for a few hours.  The aroma alone is worth making this for!

Roast chicken Kims Club Herb Butter Kims Club

 

Special Roast Chicken - Kim's Club
Herby, garlicky, buttery, lemony, roast chicken.
Author:
Recipe type: Main meal
Serves: 4-6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • spring of fresh thyme
  • spring of fresh rosemary
  • 1 clove of garlic
  • grated rind of a lemon (save the lemon for cooking)
  • pinch of salt and pepper
  • 4 tbsp of butter
  • glug of olive oil (just enough to loosen the mixture a bit)
Instructions
  1. Whiz all the ingredients in a bullet or small processor. Wipe the chicken dry and carefully loosen the skin across the breasts and legs. Push the butter mixture under the skin as evenly as possible. Smear the remainder all over the bird. Pierce the lemon and push into the cavity.
  2. Roast according to the directions and size of bird (usually about 1½hrs in a moderate oven) or place in a slow cooker and cook on low for about 3 hrs, then turn to high for final 30-60 minutes (depending on your cooker).