smoked paprika roasted chicken with peppers and chorizo
Chef’s note: Tavern Tasty Meats in North Walsham share this vibrant dish from Sutton Hoo, using chorizo and peppers to upgrade your Sunday roast to an alfresco summery meal. You can buy all the ingredients, and maybe a bottle of local wine, too, in their lovely shop.
Preheat the oven to 180°C/gas mark 4.
Place the chicken in a large roasting tin. Halve the lemon and place the halves in the cavity. Coat the chicken in enough olive oil to cover the whole bird. Sprinkle over the paprika and some salt and pepper. Using your hands, give the chicken a good rub to blend the spice and seasoning with the oil. Roast the chicken for 15 minutes per 450g.
After the chicken has been in the oven for 35 minutes oven, baste it and then place the vegetables and the chorizo around the chicken for the remainder of the cooking time. When the chicken has cooked for its allotted time, baste again and then return to the oven for a final 10-20 minutes. When the chicken is cooked – the juices will run clear when the deepest part of the thigh is pierced with a knife – remove from the oven, cover, and allow to rest for 15 minutes. If the vegetables need more time to cook, return them to the oven until done.
When you are ready to serve, sprinkle the chopped parsley over the vegetables and chicken and serve alongside fresh new potatoes, salad, and a glass of your favourite local wine or beer.
Visit www.taverntasty.co.uk to find out more about this family-run butchers, which opened in 1991.
Like many local butchers, owners Claire and Andrew Hudson have a passion about supporting local farmers and producers, with their
shop being home to some of the best tastes of East Anglia.
Find them at The Farm Shop, Swafield, North Walsham, Norfolk, NR28 0PG
Tel: 01692 405444