2 lbs potatoes, peeled and cut into 1 inch cubes
3 lb whole chicken
sea salt and fresh ground pepper
11 oz hot or mild Spanish chorizo, sliced on angle
olive oil
Gremolata:
2 lemons, zested
1/4 cup fresh parsley, finely chopped
2 cloves garlic
Preheat oven to 425 degrees.
Peel and cut potatoes and place them in a medium sized pot and cover them with cold water. Turn heat to high and boil for 5 minutes, then drain.
Zest the lemons and place all zest into a small bowl (to be used later). Cut one of the zested lemons in half and stuff it inside the whole chicken. Remove the parsley leaves from the stalks and put the stalks inside the chicken as well. In a 9 x 13 roasting pan, dump in the boiled and drained potatoes and place the chicken on top. Drizzle the chicken and potatoes with a bit of olive oil and season with salt and pepper. Place in the oven for about an hour (or until the chicken reaches an internal temperature of 170 degrees). With 20 minutes left in cooking time, sprinkled the sliced chorizo sausage over the potatoes and chicken to finish cooking.
While the chicken is roasting, you can quickly make the gremolata. Take the small bowl of lemon zest and add the chopped parsley to it. Use a rasp or finely chop the garlic and stir together with the lemon and parsley. Season with salt and pepper.
When chicken is done roasting, remove from the oven and let it rest covered in foil for 10-15 minutes to let the juices redistribute. When it has rested, carve the chicken. To serve, pile some of the chorizo and potatoes onto a plate, add the chicken and scoop out any juices that have accumulated in the pan (they are amazing!) Top the chicken and potatoes with a bit of gremolata for an incredible hit of fresh flavor.
