Paprika chicken with chorizo potatoes

This Spanish-inspired treatment for roast chicken brings some sunshine flavours to Sunday lunch. Serve with spring greens in spring, salad in summer or some dark leafy kale or cabbage in winter.

Ingredients

Serves: 4
Ready in: 1hr 40 mins

• 40g butter, softened
• 2 lemons, ½ zested and juiced
• 1 tsp paprika
• 1 tsp dried oregano
• 1 Co-op Whole chicken (about 1.4-1.5kg)
• 750g Co-op Baby Potatoes, halved
• 225g Co-op Irresistible Chorizo, sliced into thick discs
• 1 tbsp oil
• Handful fresh parsley, leaves finely chopped
• Steamed carrots and spring greens, or green salad, to serve

Method

1. Preheat the oven to 190°C/170°C fan/gas 5.
2. Mash the butter with the lemon zest and juice, paprika, oregano and lots of seasoning. Carefully push your fingers between the chicken breast and skin to make a pocket, then push the butter over the chicken breast. Rub the remaining butter over the rest of the bird.
3. Put the potatoes and chorizo in a roasting tin. Drizzle with a little oil and a squeeze of the other half of lemon. Put the used lemons in the cavity of the bird. Cut the other lemon into quarters and place in the roasting tin, then nestle the chicken in the tin.
4. Roast for about 1 hour 20 mins, turning the potatoes and basting the bird once or twice during the cooking time.
5. Once the chicken is cooked, and the juices run clear when the thickest part of the thigh is pierced with a skewer, take the chicken out of the oven.
6. Pour any juices out of the chicken into the potatoes. Leave the bird on a board covered with foil to rest. Turn the potatoes and chorizo over and return to the oven for 10 mins more, until golden.
7. Scatter the parsley over the potatoes and chorizo, slice the chicken and serve along with some steamed carrots and spring greens or green salad.