Spanish Roast Chicken

Posted by Chloe Walden on

Our Spanish Roast Chicken recipe is a twist on a Sunday classic. Made with smoked paprika, basil, garlic and punchy sun dried tomatoes, our Spanish Tomato Sauce gives this recipe a rich and aromatic flavour.

Keejays Taste of Suffolk Spanish Tomato Roast Chicken Recipe

Serves: 6
Prep time: 15 minutes 
Cooking time: 1.5 hours
Chef's tip: Add our Spanish Tomato Sauce onto the chicken and over the potatoes for the last 10 minutes of cooking time for maximum flavour. 


  • 3 medium-sized red onions, peeled and cut into wedges 
  • 1 large chicken (around 2kg)
  • 25g butter, room temperature 
  • 220g pouch of Spanish Tomato Sauce 
  • 3 tbsp cooking oil (e.g. vegetable oil, rapeseed oil, etc.) 
  • 1.8kg potatoes (such as Maris Piper), peeled and cut into roughly 3cm cubes 
  • 100g baby  spinach leaves or watercress 
  • 40g toasted flaked almonds 
  • 150g pitted black or green olives 
  • Handful flat-leaf parsley leaves, chopped 
  • Garlic mayonnaise, to serve 


  • Heat the oven to 220C / 200C fan / gas mark 9.
  • To a large roasting tin, add the onions and chicken. Rub the chicken all over with the butter, season with salt and pepper to taste and put in the oven. 
  • After 15 minutes, add the potatoes to the roasting tin and drizzle with oil. Turn the oven down to 180C / 160C fan / gas mark 4 and roast for 50 to 65 minutes (until the chicken looks almost cooked). During the roasting time, turn the potatoes a few times to stop them sticking and achieve a nice even roast. 
  • Drizzle the Spanish Tomato Sauce over the potatoes and chicken, and return to the oven for a final 10 minutes (or until the juices of the chicken run clear).  
  • Remove the chicken from the roasting tin and set aside. Stir the spinach or watercress, almonds, olives and parsley into the potatoes.
  • Carve the chicken and serve with the garlic mayonnaise on the side. 
  • Enjoy! 

Buy our Spanish Tomato Sauce here: 


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