The Parentals have been away in Wangaratta for the Jazz and Blues festival. So after their long journey I decided to cook them dinner, so they would have one less thing to worry about…. Aren’t I just the nicest daughter ever, and modest too! 😉
Last time I cooked for them, it was for Fathers Day. I made a roast chicken with hassle back potatoes and vegetables. Mutti utterly excited about the prospect of being able to have a bone to chew on demolished half the chook, by herself and didn’t eat any of the sides I prepared. I can honestly say that the only time Mutti is silent, is when she is given some carcass to clean. My father and I never ceased to be amazed by her abilities with a pigs trotter or lamb cutlet. She was probably a vulture in a previous life. I did think about doing an entire chicken again, but instead opted for something a little different and infinitely easier to carve, I am terrible at carving.
I love chorizo. I went through a phase where I used to put it in everything. The thing about chorizo is it adds so much flavour to a dish, so you feel like a highly accomplished cook churning out mouth watering perfection when really you just added some spicy sausage to an otherwise simple meal. Who couldn’t do with some extra spice in their life. 😉 The added bonus is you can enjoy the va va voom of this meal without too many pots and pans to clean afterwards. Satisfying and fuss free!
Given that Dad is man who likes his meals both spicy and saucy and the pan juices would never be sufficient, I added 2 tablespoons of pan juices to some pre prepared gravy I bought at the grocery store, this maintain the flavour profile of the overall dish. I had mine with just the delightful pan juices spooned over the top.
Do you like the chew on the bones? Do you need gravy with your meat?
Chicken and Chorizo Roast with Capsicum
- 4 Chicken Maryland’s
- 2 chorizo cut into chunky slices
- 1/2 cup Olive Oil
- 1 Lemon Juice and zest
- 2 tsp Oregano
- 1/4 Cup of Oloroso sherry
- 1 Capsicum cut into large slices
- 4 cloves of garlic
- Brown onion quartered in skin
1. Marinade 4 chicken Maryland’s in olive oil, lemon juice, lemon zest,oregano, salt and pepper and for at least 30 mins
2. Chop 2 chorizo in to chunky pieces about 2-3 cm in length.
3. Slice 1 Capsicum into large wedges
4. Place 4 cloves of garlic skin included in dish
5. Place all items in large baking dish and drizzle over half of the marinade
6. Bake for approximately 40 mins
Serve with potatoes and a large green salad.