Orce Serrano Hams
Jamon Serrano ~ Jamon Iberico
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RECIPE FROM SPAIN:

Mediterranean Roast ChickenMediterranean Roast Chicken

A lovely Mediterranean style roast chicken, with lots of herbs and seasonal vegetables. The thing I like best about this dish is it just goes into the oven and cooks itself!

You will need:

1 whole medium fresh chicken
2 green or red peppers
2 medium onions
1 medium courgette
3 tomatoes
150g mushrooms
Oregano
Thyme
Olive oil
Salt and pepper

Method

  • Wash the chicken inside and out removing any giblets and pat dry. Place in a large oiled roasting tin.
  • Rub the outside of the chicken with olive oil, season with a little salt and pepper and sprinkle generously with oregano and thyme.
  • Cook in a high oven for about 20 minutes basting with the juices.
  • Prepare the vegetables by washing and or peeling and chopping into large dice.
  • Add the vegetables to the pan and lower the heat on the oven to medium, then cook for an hour to an hour and a half, depending on the size of the chicken.
  • You can check the chicken is done by inserting a thin knife between the leg and breast, if the juices run clear then the chicken is cooked, if not leave for another 20 minutes.
  • Serve immediately with boiled potatoes or lots of fresh bread to mop up the juices.

 

 

 

 

 

 

 


 


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