recipes_Australia_June_2017

72 recipes+ JUNE 2017

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Roasted Spanish

Chicken

SERVES 4 PREP 20 minutes

COOK 55 minutes COST $3.50 a serve

+ TOP TIPS You can use a mixture of

chicken drumsticks, thigh cutlets or

wings for this recipe. + Use kitchen

scissors to cut the chicken into pieces.

400g waxy potatoes (such as

Dutch cream), halved

½ red capsicum, sliced

½ yellow capsicum, sliced

½ green capsicum, sliced

1 cured chorizo sausage, sliced

1 red onion, halved, sliced

2 tablespoons light olive oil,

plus 1 tablespoon extra

1.4kg whole fresh or frozen thawed

chicken, cut into 8 equal pieces

1 tablespoon chopped thyme leaves

1 tablespoon chopped rosemary

leaves

125g cherry tomatoes

¼ cup pitted black olives

½ cup freshly squeezed orange juice

½ cup chopped flat-leaf parsley leaves

1 Preheat oven to 200ºC/180ºC

fan-forced. Combine the potato, capsicum,

sausage, onion and oil in a large

ovenproof dish. Bake for 10 minutes.

2 Arrange chicken over vegetables.

Drizzle with the extra oil; sprinkle

with thyme and rosemary. Bake for

25 minutes.

3 Scatter tomatoes and olives over

chicken. Drizzle with juice. Bake for

a further 20 minutes or until chicken

is cooked and vegetables are tender.

Serve sprinkled with parsley.

BUDGET TIP

Use 3 green

capsicums

instead of red

and yellow