Roast Chicken with Chorizo and Vegetables

Adapted from recipe by Matthew Mead
Rochester Democrat & Chronicle, October 25, 2012

Add extra vegetables, like parsnips or turnips, if you like!

Yield: 6 servings

  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 3- to 4-pound Whole Chicken or Chicken cut in 1/8ths
  • 1 tablespoon olive oil
  • 1 lb Mild or Spicy Chorizo, finely chopped
  • 4 sprigs fresh thyme
  • 3 sprigs (each about 4 inches long) fresh rosemary
  • 1 medium yellow onion, quartered
  • 12-ounce bag baby carrots or 4 large carrots, peeled and roughly chopped
  • 1 lb new potatoes, halved if large
  • 1 lemon, quartered
  • 2 sweet potatoes, cut in 1″ pieces
  • 6 cloves garlic, peeled but left whole
  • Ground black pepper, to taste
  1. Heat the oven to 350 degrees.
  2. Combine the salt and garlic powder, then rub the mixture over and under the skin of the chicken. Set aside.
  3. In a 5 ½-quart (or larger) Dutch oven over medium-high, heat the oil. Add the chicken and sear for 5 minutes per side. Transfer the chicken to a plate.
  4. Add the chorizo to the pan, then sauté for 4 minutes. Add the thyme and rosemary. Heat for 30 seconds.
  5. Return the chicken to the pan, breast up. Arrange the onion, carrots, potatoes, lemon and garlic around the chicken, then place the lid on the pot. Transfer to the oven and roast for 45 minutes, or until the breast reads 160 degrees on an instant thermometer. Transfer the chicken to a platter and tent with foil.
  6. Use a slotted spoon to transfer the vegetables and chorizo to a serving bowl. Cover to keep warm. Discard the lemon quarters and any herb stems.
  7. Place the pot over medium heat and bring to a boil. Cook until reduced and thickened, about 3 to 4 minutes. Adjust seasoning with salt and pepper. Serve the sauce drizzled over the chicken.

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