Lemon and thyme roast chicken with chorizo and ciabatta croutons recipe

1. Preheat the oven to gas 6, 200°C, fan 180°C. In a small bowl, squish together the butter, lemon zest and some seasoning with your hands. Using your fingers, gently lift the skin from the chicken breast (starting at the neck end) and rub the butter mixture over the flesh. Return the skin to its original position and smooth it over with your fingers. Transfer the bird to a roasting tin and season all over.
2. Drizzle over the lemon juice and stuff the cavity with the squeezed lemon halves and thyme. Scatter the chorizo around the chicken and drizzle with the olive oil. Roast for 40 minutes, turning the chorizo every so often to prevent it catching.
3. Remove the chicken from the oven and add the ciabatta pieces to the tin, tossing them in the roasting juices. Return to the oven for a further 10-20 minutes, until the chicken is cooked through and the juices run clear when the thickest part of the thigh is pierced with a skewer.
4. Transfer the chicken, chorizo and ciabatta croutons to a warm serving plate, tipping any roasting juices from the bird and tin into a small pan. Skim off most of the fat from the surface, then add the stock. Bring to the boil, then gently simmer for about 5 minutes, or until reduced; season to taste. Carve the chicken and serve with the chorizo, ciabatta croutons, gravy and a little extra thyme.

Tip: For a change from potatoes, serve the roast chicken with cooked chickpeas tossed with lemon juice, olive oil and the roasting juices, plus some rocket.

If you don't have chorizo, you can leave it out, replace with pancetta or sprinkle the ciabatta croutons with smoked paprika when added to the roasting tin.

See more Roast dinner ideas

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.