Smoked Paprika Roast Chicken with Potatoes, Chorizo and Peppers

Spicy and smoky - and everything cooked in one dish - just add some green veg at the end

Serves 4 
Preheat oven to 200c or 180c fan
Prep 10 mins cook time 

Ingredients
1.6kg chicken
1 lemon, halved
olive oil
2tsp smoked paprika
800g potatoes (maris piper) unpeeled
3 red peppers
2 red onions peeled
200g chorizo sliced
chilli flakes (optional)
Handful flat leaf parsley, finely chopped 

Method

Put the chicken in a large roasting tin and put the lemon halves in the cavity.

Pour over enough olive oil to coat the skin, sprinkle with paprika and season with salt and pepper. Rub over the chicken to get a good coating. 

Roast on the middle shelf for 35 mins, basting once during cooking.

Meanwhile cut the potatoes into 0.5cm slices. 

Cut the onions into quarters, slice peppers into strips and chop chorizo

Put potatoes, into a large bowl with peppers, chorizo and onions, chilli flakes, salt and pepper and drizzle with olive oil. Stir to coat in oil.

Once chicken has had 35 mins remove and tip the potatoes, onion etc into the roasting tray around the chicken.

Return to the oven for 45 mins. Baste the chicken at least once during cooking.

After 45 mins remove the chicken, cover loosely with foil, put on a warm tray and rest for 20 mins. 

Pour off any juices into a jug

Put roasting dish back in the oven to further brown the veg for 20 mins.

Sprinkle with chopped parsley

Carve chicken and serve veg alongside, drizzle with the juices and perhaps add some green veg too!

Enjoy!