Featured Recipe
Chicken Chorizo Citrus Roast
By Kate
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Roast a whole chicken butterflied for even cooking. Salted, rubbed with lemon halves to tenderize and flavor. Grelots potatoes and garlic tossed in olive oil, roasting alongside. Cherry tomatoes added mid-roast. Sliced spicy sausage (chorizo replaced with hot smoked sausage for smoke depth) joins near end to crisp. Broiling finalizes that char. Visual cues drive timing—golden skin, soft potatoes, bubbly oil. Citrus juice from cooking liquid brings acidity and moisture at plating. Balanced salt and heat. No gluten, dairy, nuts hassle here.
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Prep:
30 min
Cook:
Total:
Serves:
4 servings
roast chicken
citrus flavors
dinner recipes
smoked sausage
Introduction
Butterflied chicken speeds roast time, cooks evenly. Salted well and rubbed with lime halves instead of lemon adds subtle citrus without bitterness. Citrus acid not just for scent—it tenderizes muscle fibers so skin doesn’t shrivel and flesh stays juicy. Using hot smoked sausage swaps out standard chorizo spice punch for smoke complexity. Don’t skip drying the skin thoroughly. Moist skin steams, ruining crispness. Roast potatoes alongside in oil until their edges caramelize, garlic adds aromatics that soften and blend in the hot oven. Tomatoes inserted latter half release juices that mingle with chicken drippings, giving layers of flavor and moisture to the pan. Finish with broiling to crisp the meat and sausage surfaces. Serve with quick salad for counterpoint. Timing flexes; trust look and touch over clock.
Ingredients
About the ingredients
Chicken butterfly cuts down cooking time and ensures even heat on dark and white meat. Coarse salt needed for surface seasoning and dry brining effect. Using lime here introduces a slightly different citrus profile—less acidic sharpness, more floral zest. Substitute smoked sausage for chorizo when you want more depth and less heat. More or less oil depending on the chicken size and potatoes; don’t drown the pan but coat vegetables well. Cherry tomatoes are best for roasting; sweet, small, burst when hot. Garlic crushed but unpeeled adds subtle aromatics and prevents burning. Black pepper freshly ground; ground too early loses aroma. For gluten-free, double-check sausage ingredients as some brands add fillers. No nuts, dairy, or eggs involved, good for allergies.
Method
Technique Tips
Removing backbone and flattening chicken (spatchcock) cuts time and helps even cooking; keep skin dry—drying is step no one wants to skip or shortcut. Using citrus halves rubbed directly into chicken adds slight acidic punch; letting rest uncovered lets skin dry and salt penetrate. Layering potatoes and garlic around chicken spreads flavors but leaves room for air flow, avoiding soggy patches. Adding tomatoes halfway through prevents them disintegrating and controls moisture release. Watch bubbling fat by joints and skin color transitions instead of rigid timer dependency: golden skin with wiggly leg signals near done. Last broil step crisps sausage fat and skin; watch closely to avoid blackening. Juices pooled are flavor bombs—pour over at end to add moisture and complexity. Resting is critical—loosens juices, avoids dryness. Chop salad last minute—something acidic or peppery to cut richness.
Chef's Notes
- 💡 Chicken's backbone removal—less cooking time. Flattening helps cook evenly; dry skin ensures crispiness. Use paper towels, drying is crucial.
- 💡 Oiling chicken properly is key. Under-oiled skin turns leathery. Generous oil layer is a must, but don't drown it. Base flavors with lime juice.
- 💡 Roasting potatoes with garlic adds flavor depth. Spread them out. Use small new potatoes, halved if large; soft but crisp edges are essential.
- 💡 Watch closely during broiling step. Sausage should crisp without burning. Visual cues: golden skin, bubbling juices. Tempting aromas signal nearing doneness.
- 💡 Rest chicken post-roast—not just for juices but texture. Tent it loosely to keep warmth. Carving too soon loses moisture—patience is important.
