Give Sunday lunch a twist with this hearty one-pot roast with sweet paprika, garlic and saffron – serve with crusty bread to mop up the juices
Prep:10 mins
Serves 4
2 lemons, 1 zested and halved, the other cut into wedges1â…“ – 1.5kg whole chicken1 tbsp sweet paprika, plus a couple of pinches3 tbsp olive oil850g potatoes, cut into chunks220g chorizo ring, cut into chunks1 whole garlic bulb, cloves peeledglass of white wine, about 200ml200ml hot chicken stock2 pinches of saffron2 x 400g cans chickpeas, drained and rinsedsmall pack parsley, roughly chopped300g Greek yogurtcrusty bread, to serve (optional)
STEP 1Heat 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.STEP 2Remove 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.STEP 3Pour 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.STEP 4Check 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.
