Romesco Roast Chicken
This delicious summery roast chicken dish celebrates one of the best sauces in the world.
10 minutes prep
1 hour cook
Serves 4
Ingredients
- 1medium sized chicken
- 3 tbspolive oil
- a dashsherry vinegar
- 1 tbspflaked sea salt
- 1 tsppul biber or similar dried chilli
- 3red peppers
- 6tomatoes
- 2 bulbsgarlic
- roughly halfa ciabatta, ripped up
- a splash more olive oil
- a handfultoasted flaked almonds
- a sprinklefinely chopped flat leaf parsley
And it's so simple! Roast chicken with peppers, tomatoes and chicken fat croutons. Seriously, this recipe is such an easy way to impress at the table.
Method
First, whack the oven up to 200°C.
Next, drizzle that chicken with the olive oil and sherry vinegar then place in on a deep tray and pop it in the oven for around 20 minutes.
De-seed the red peppers and cut into quarters and cut the garlic in half horizontally. When you remove the chicken from the oven, take it off the tray and place the vegetables there instead. Get a wire rack and put this on top, then place the chicken on it so the juices drip onto the vegetables.
Roast for another half an hour (or until the chicken is cooked), then leave the chicken to rest and remove the veg from the tray.
Place the ciabatta pieces in there and toss to cover them with the chicken juices. Drizzle with a little more oil and roast for 15 - 20 minutes.
Joint the chicken and layer up on a platter - vegetables, chicken, almonds and parsley. Season to taste.
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