A delicious, slightly spiced up version of a classic roast chicken. The chorizo brings a hit of flavour and warmth without too much heat.
Preheat the oven to gas 6, 200°C, fan 180°C.
Put the chicken in a large roasting tin. In a small bowl, beat together the butter, paprika, cayenne, lemon zest, half the chopped oregano, salt and pepper until well combined. Loosen the skin over the breast, then spread the paste evenly under the skin (save a little to rub over the outside). Season well.
Wrap the whole tray tightly in foil and roast for 20 minutes.
Meanwhile, in a large bowl, mix the peppers, potatoes, onion, garlic, chorizo, remaining oregano, drizzle with a little oil, season and then toss together.
Take the chicken out after 20 minutes, remove the foil, baste with its juices. Scatter the veg and chorizo around the chicken and roast for another 45-50 minutes or until it’s cooked through and the veg are golden. To check that the chicken is completely cooked, pierce the thickest thigh with a skewer - it's ready when the juices run clear.
Pour the juices over the chicken and serve with the chorizo and veg.
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