This was a dish I made last week.
I took a crown of free range chicken. This was actually cheaper than buying two chicken breasts and of course cooking it on the bone means it won’t dry out as much as cooking chicken breasts on their own.
Before cooking I covered the chicken in pancetta, this was partly to protect the chicken, add flavour and also add some much needed fat to the pan for the vegetables roasting their.
The chicken was roasted in the oven on a bed of squash, carrots and onions. After cooking for 30 minutes more pieces were added to the pan, this included chorizo cooking sausage, slice of courgette, mushrooms, pepper and cubes of bread. This was then cooked for a further 20-30 minutes until everything was cooked.
The pancetta was crispy, the chicken moist and delicious. The roasted vegetables were full of flavour and perfectly cooked. The bread was flavoursome and crunchy.
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