Roasted: Summer Roast Chicken with Apricots & Oregano

The heat means roast dinners are a no no in this household. It’s just too bloody hot to start overheating in the kitchen. But roasting a chicken joint, throwing in some summery and colourful fruit and veggies gives just the right amount of flavour, juiciness and colour, that it can go with just about anything and can be eaten hot or cold. In this instance, even with Sam complaining about apricots and his hatred for the fruit, he didn’t seem to mind the flavours the sauce (there’s always got to be so,e sort of sauce or gravy for Sam), with some yummy roasted potatoes, salad and stir fry.

It was easy to just throw anything in the pan. It meant flavour would happen but I didn’t really have to do anything. The chicken was stuffed with cut lemons and covered in lemon juice, cracked peppercorns, fresh parsley and dried oregano.

I made the delicious sauce with all the fruit and veggies, but removed them just before serving. The chorizo added a beautiful reddish colour and the spicy and sweet made for a damn fine sauce.

Preparation: 10 minutes

Cooking: 2 hours

Ingredients:

  • Chicken joint
  • 2 red onions
  • 2 large tomatoes, quartered
  • 2 lemons (1 for inside chicken)
  • 1 chorizo ring, sliced
  • Fresh parsley
  • Olive oil
  • Pepper
  • Oregano
  • 4 apricots, sliced
  • 3 cherry tomatoes, cut in half

Method:

  1. To a 180 fan assisted oven, put the chicken joint in a deep roasting pan. Cut a lemon in half and put inside the chicken, and thoroughly season the chicken, more pepper, Little salt. Add chopped fresh leaf parsley and 2 tbsp of oregano. Add a little olive oil to the chicken and put in the middle of an oven.
  2. Roast for 50 minutes by itself. After 50 minutes, baste the chicken and return to the oven for a few minutes.
  3. Cut a lemon into quarters and add to pan, with sliced apricots, chopped chorizo, 2 red onions, cherry tomatoes, quartered large tomatoes and season with pepper and oil. Put in the chicken roasting dish, back in the oven and cook at 150 for 30 minutes, basting the veg and chicken often.
  4. Take the chicken out of the oven and rest on a chopping board, covered with some foil until you’re ready to slice and serve.
  5. Remove the potatoes and add to a separate roasting dish, minus the juices and cook until deliciously crispy.
  6. Discard the leftover vegetables and fruit through a sieve. Put the sauce into a pan with 250ml cold water and gravy powder and stir until thick.

Slice the chicken and serve with gravy, potatoes and your choice of spring veggies.

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