Spanish roast chicken with grilled vegetables

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How to make Spanish roast chicken with grilled vegetables

  • Yield : 4
  • Prep Time : 6:20
  • Cook Time : 0:50
  • Total Time : 7:10

Ingredients

  • 1.4kg whole chicken
  • 1 1/2 cups romesco sauce (see notes)
  • 2 garlic cloves, crushed
  • 2 teaspoons paprika
  • 1 1/2 tablespoons dried oregano
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • Extra virgin olive oil, to serve
  • Fresh oregano leaves, to serve

Grilled vegetables

  • 2 tablespoons extra virgin olive oil
  • 1 bunch asparagus, trimmed
  • 2 baby eggplant, sliced lengthways
  • 2 zucchini, sliced lengthways
  • 6 yellow squash, thickly sliced

Method

  • Step 1 Pat chicken dry with paper towel. Place on a board, breast-side down. Using scissors or a large knife, cut along both sides of backbone. Discard backbone. Open out chicken. Turn over. Press down with heel of your hand to flatten. Place chicken in a large snap-lock bag. Add 1 cup Magic Romesco Sauce, garlic, paprika, dried oregano, lemon juice and salt. Season with pepper. Seal bag. Rub well to coat. Refrigerate overnight.
  • Step 2 Stand chicken, in the bag, at room temperature for 15 minutes. Meanwhile, preheat oven to 200C/180C fan-forced.
  • Step 3 Place a greased wire rack in a roasting pan. Remove chicken from bag. Place, skin-side up, on rack. Roast for 20 minutes. Baste with remaining Magic Romesco Sauce. Roast for a further 25 to 30 minutes or until charred and cooked (see notes). Cover loosely with foil. Stand for 10 minutes.
  • Step 4 Meanwhile, make Grilled Vegetables: Heat 1/2 the oil in a grill pan over high heat. Cook asparagus, eggplant, zucchini and squash, in batches, for 2 minutes each side or until charred and just tender, adding remaining oil as needed. Season with salt and pepper.
  • Step 5 Cut chicken into portions. Drizzle with oil and sprinkle with fresh oregano. Serve with Grilled Vegetables.

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