Roast Chicken with Chorizo
by Chef Mark Alan
When it's hot outside, a one-dish, south-of-the-border meal is the perfect thing. Don't want to heat up the house? Try cooking it on the grill. Serves 4
Ingredients
1 large GNFF* Onion (Red Onion will be sweeter)
4 medium Potatoes (GNFF* new potatoes if still availble)
4 ears GNFF* Andy's Candy Corn
2 links style Chorizo Sausage
32 oz All Natural Chicken Broth, low sodium
12 oz All Natural Chunky Salsa
1 T fresh Garlic, minced
1 GNFF Chicken, cut up if desired
2 tsp. Chef Mark Alan Rio Grande Seasoning
Directions: Preheat oven or grill to 475 degrees F. Slice onion, potatoes, and chorizo. Remove corn kernels from cob. Combine all ingredients, except chicken and seasoning, in roasting pan. Place roasting rack in pan over potato mixture. Rub chicken with Rio Grande Seasoning, place skin side up on roasting rack. Cover pan tightly with foil. Bake 45 minutes. Remove foil, bake 10 more minutes or until chicken is 165 degrees F. Remove chicken from pan: stir in potato mixture and enjoy!
GNFF = Good Natured Family Farms Products. Available at all Balls Price Choppers
Chef Mark Alan's products available at www.chefmarkskitchen.com
