Spanish chicken with chorizo, potatoes & chickpeas

1 of 5-a-day 4 servings autumn christmas dinner easy roast recipe family friendly fibre over 800 kcal over an hour sunday lunch recipe vitamin c

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Source

Ingredients

2 lemons , 1 zested and halved, the other cut into wedges

1⅓ - 1.5kg whole chicken

1 tbsp sweet paprika , plus a couple of pinches

3 tbsp olive oil

850g potatoes , cut into chunks

220g chorizo ring, cut into chunks

1 whole garlic bulb , cloves peeled

glass of white wine , about 200ml

200ml hot chicken stock

2 pinches of saffron

2 x 400g cans chickpeas , drained and rinsed

small pack parsley , roughly chopped

300g Greek yogurt

crusty bread , to serve (optional)

Method

Heat oven to 200C/180C fan/gas 6. Insert the zested, halved lemon into the chicken cavity, and mix the 1 tbsp paprika with 1 tbsp of the oil and some seasoning. Rub this all over the chicken and sit it in the middle of a big roasting tin. Toss the potatoes and chorizo with the rest of the oil and scatter around the chicken. Cover everything with a big tent of foil and roast for 30 mins.

Remove the foil from the tin, baste the chicken, then stir the lemon wedges and garlic cloves into the spuds and chorizo. Roast uncovered for another 30 mins while you mix the wine, stock and 1 pinch of saffron together.

Pour the stock mixture into the tin with the chickpeas and some seasoning, stirring together with the potato and chorizo, then put back in the oven for a final 30 mins.

Check the chicken is cooked through, then stir the parsley into the tin. Mix the lemon zest, another pinch of saffron and 1-2 pinches of paprika into the yogurt and serve alongside.