Spanish baked chicken with chorizo sausage
6 servings
120 minutes
Spanish-style baked chicken with chorizo is a delightful dish filled with Mediterranean aromas. The chicken, infused with lemon juice and chorizo spice, becomes incredibly juicy, while the baked potatoes gain rich flavor from the meat juices and olive oil. Traditionally in Spanish cuisine, chorizo is added for spiciness, while parsley and garlic provide freshness and depth. Gremolata—a classic Italian sauce—complements the dish with bright citrus notes, creating a harmony of flavors. It's an ideal option for a cozy family dinner or festive gathering where each bite reveals the richness of European gastronomy.
1
Preheat the oven to 220 degrees.
2
Put the potatoes and 2 lemons in a pot of boiling water and cook for 5 minutes.
- Potato: 1 kg
- Lemon: 4 pieces
3
Drain the water; make cuts on the lemons with a knife. This is needed so that juice is released while they cook inside the chicken.
4
Separate the parsley leaves from the stems.
5
Stuff the chicken with lemons and parsley stems. Season the chicken and potatoes with salt and pepper, and cut the chorizo into small pieces.
- Chicken: 1 piece
- Lemon: 4 pieces
- Parsley: 1 bunch
- Salt: to taste
- Freshly ground black pepper: to taste
- Sausage: 300 g
6
Layer potatoes in a baking dish, top with chicken, and sprinkle with chorizo sausage and finely chopped parsley leaves. Drizzle with olive oil and bake for 1.5 hours.
- Potato: 1 kg
- Chicken: 1 piece
- Sausage: 300 g
- Parsley: 1 bunch
- Olive oil: to taste
7
At this time, prepare the gremolata sauce: mix the zest of the remaining two lemons with finely chopped garlic and parsley. Season with salt and pepper and bring to a uniform consistency.
- Lemon: 4 pieces
- Garlic: 2 cloves
- Parsley: 1 bunch
- Salt: to taste
- Freshly ground black pepper: to taste
8
Remove the dish from the oven and serve it on plates. Drizzle the potatoes with the juices and gremolata sauce.
- Olive oil: to taste