Sunshine Roast Chicken with Vegetable Fritters

Name: Sunshine Roast Chicken with Vegetable Fritters (Pollo Asado con Verduras Rehogadas)
Yield: Serves 4-6
Cuisine: Spain
Ingredients: Sea salt; Aubergines; 450g (1lb) very ripe, sweet tomatoes, skinned and seeded; Juice of 1 lemon; 1.25-1.5kg (3-3½lb) free-range, corn-fed chicken, with giblets; 1 fresh red or green chilli pepper, or both, seeded and finely chopped; 6 tablespoons olive oil; 2 cloves of garlic, crushed; Courgettes; 2 shallots, finely chopped; 150ml (5fl oz) milk; 2-3 tablespoons olive oil; Plain flour, for dredging; 2 tablespoons olive oil; 6-8 cloves of garlic, unpeeled and roughly crushed

Pollo Asado con Verduras Rehogadas

Preparation info

Serves
4-6

Difficulty
Complex

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Ingredients

1.25-1.5kg (3-3½lb) free-range, corn-fed chicken, with giblets
Sea salt
Juice of

Europe
Spain
Main course
Mediterranean

Method

Remove the giblets from the chicken and put them, with the chicken liver, into a roasting tray.

Wash the chicken well and pat dry with kitchen paper. Rub it, both inside and out, really well with sea salt and lemon juice, then rub oil all over. Place it, breast side down, on a rack over the roasting tray. Add the unpeeled crushed garlic to the giblets in the tray. Transfer to a