Sticky Fruit Juice Glazed Chorizo Roast Chicken recipe

Name: Sticky Fruit Juice Glazed Chorizo Roast Chicken
Total time: 85 min
Yield: 4 servings
Cuisine: British
Ingredients: 1.6 kg Whole Chicken; 200g Chorizo Sausages; 150ml Fruit Juice; 2 tbsp Brown Sauce; 2 tbsp Sauce; 1 tbsp Olive Oil; 1 Onion; 3 cloves Garlic; 2 Carrots; 600g Potatoes; 1 tsp Salt; 1/2 tsp Black Pepper; 1 Lemon; 1 tbsp Honey; 150ml Chicken Stock

Succulent roast chicken with smoky chorizo and a glossy fruit juice glaze for a sweet-savoury finish. It is a hearty, crowd-pleasing roast with deep flavour and crisp golden skin.

85 min · Medium · British Jump to method

Sticky Fruit Juice Glazed Chorizo Roast Chicken

Ingredients

4 servings

1.6 kg Whole Chicken
200g Chorizo Sausages
150ml Fruit Juice
2 tbsp Brown Sauce
2 tbsp Sauce
1 tbsp Olive Oil
1 Onion
3 cloves Garlic
2 Carrots
600g Potatoes
1 tsp Salt
1/2 tsp Black Pepper
1 Lemon
1 tbsp Honey
150ml Chicken Stock

Nutrition	Per serving
Calories	815 kcal
Protein	53 g
Carbohydrates	52 g
Fat	46 g
Saturated fat	14 g
Fibre	4.8 g
Sugar	11 g
Sodium	1150 mg

Why this works

High-protein and energy-dense, but also high in fat and sodium due to chorizo, added salt and sauces.

Protein-rich main. Chicken provides a substantial amount of high-quality protein, supporting muscle maintenance and satiety.

Micronutrients from vegetables. Carrots, onion, garlic and lemon contribute vitamin C, carotenoids and potassium, though in modest amounts per serving.

Higher sodium and saturated fat. Chorizo, added salt, stock and sauces increase sodium, while chorizo and chicken skin raise saturated fat.

Method

Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6) and place the chicken in a roasting tin.
Score the chorizo sausages and tuck them around the chicken so the fat can render into the tray.
Mix the fruit juice with brown sauce and a little plain sauce if needed to loosen the glaze, then spoon it over the chicken.
Roast for about 1 hour 15 minutes, basting occasionally with the tray juices, until the chicken is cooked through and the juices run clear.
Rest the chicken for 10 minutes before carving, then serve with the chorizo and spoon over the sticky pan juices.

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