Recipes -


1.8kg chicken
10 garlic cloves
2 Tbsp dried oregano
1 Tbsp sea salt flakes and lots of black pepper
4 Tbsp extra virgin olive oil
50gms butter
Juice of two lemons
6 chorizo cooking sausages
100g soft light brown sugar
100ml red wine vinegar
Boiled rice and green salad to serve

Put the chicken into a dish or large plastic food bag. In a bowl mix the garlic, oregano, salt, pepper, olive oil and lemon juice and rub this inside the chicken as well as outside. Cover the dish and leave in the fridge for at least 1 hour. Bring to room temperature.

Preheat oven to 200 fan.

Scrape the marinade off the outside of the bird (or the oregano and garlic will burn) and heat the butter in a casserole dish big enough for the chicken. Brown the chicken, breast side down first, then the other sides, being careful not to burn it. Take it out and then add the sausages to the pan. Brown them all over and then add the sugar and vinegar. Bring to the boil stirring and then reduce the heat to low. Push sausages to the edges of the pan and put the chicken in the middle, breast side down.

Transfer to oven and cook for 20 minutes. Reduce the temperature to 180 fan, cover and cook for a further 30 minutes. Spoon the juices over the bird, turn it breast side up and roast for a final 15 minutes uncovered.

Slice the sausages and serve with the chicken and plenty of juices. Boiled rice and a green salad are very good accompaniments.