How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
- Preheat your oven to 220°C/200°C fan/gas mark 7. (Be careful not to grill by mistake!)
- Remove the film but leave the Spanish chicken in it’s wooden tray*. To get the crispiest potatoes, empty them onto one side of a baking tray to cook (they’re still delicious when cooked in their wooden tray).
- Place the chicken tray next to the potatoes on the baking tray and cook in the centre of the oven for 30 minutes.
- Make sure it’s piping hot throughout. Leave to stand for 2 minutes before serving.
*Our wooden trays are designed for the oven, just make sure they don’t touch the element or gas flame.
A little bit
on the side
STIR-FRIED CURLY KALE WITH CHILLI
1 tbsp olive oil
200g bag curly kale
2 garlic cloves, finely sliced
1 red chilli, deseeded and sliced
Heat the oil in a large pan or wok, then add the kale and a couple of tablespoons of water. Season, then stir-fry for 5-8 minutes, adding garlic and chilli for the final 2 minutes. When the kale is tender and vibrantly green, remove from the heat and serve.
The powerful Spanish flavours of this dish call for something with a bit more body behind it. Why not try a good merlot or a Côtes de Rousillon?