Roasted Chicken with Chorizo and Lemon
Roasted Chicken with Chorizo and Lemon
Open in full-screen mode

Roasted Chicken with Chorizo and Lemon

25 MIN
1 H 15 MIN
15 MIN



  1. With the rack in the middle position, preheat the oven to 400 °F (200 °C).
  2. On a work surface, with a chef’s knife or kitchen shears, remove the chicken back bone and open it flat. Place on a baking sheet.
  3. Sprinkle the salt over the chicken skin. With the cut side of the lemon, rub the outside salt-covered skin and the inside of the chicken. Let rest for 15 minutes. Brush the chicken with 2 tbsp (30 ml) of the oil. Season with pepper.
  4. In a bowl, place the potatoes and garlic. Drizzle with the remaining oil and season with salt and pepper. Spread around the chicken.
  5. Bake for 25 minutes. Add the tomatoes. Bake for 45 minutes or until the potatoes are tender and a thermometer inserted into the thigh of the chicken without touching the bone, reads 180 °F (82 °C).
  6. Add the chorizo and cook under the broiler for about 5 minutes or until the chicken and chorizo are well roasted.
  7. Right out of the oven, drizzle the chicken and vegetables with the cooking juices. Serve with a green salad.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.