Smoky chicken, potato and chorizo pan roast

2 HOURS 10 MINUTES SERVES 6 | EASY

A chicken and spuds one-pot gets a Spanish twist with spicy chorizo and paprika. Make sure you toss the potatoes in the lovely, smoky roasting juices so they get extra crunchy.

whole chicken 1.5kg

Charlotte potatoes 750g red onion 1, cut into thin wedges extra-virgin olive oil 4 tbsp chorizo ring 225g, skinned and cut into chunks lemon 1 smoked paprika Ω tsp mayonnaise 4 tbsp garlic Ω a clove, crushed rocket or watercress salad to serve

• Take the chicken out of the fridge 30 minutes before you want to cook it to come up to room temperature, while you do the rest of the prep.

• Cut the potatoes into 2cm discs and cook them in a pan of boiling salted water for 12 minutes. Drain well.

• Heat the oven to 190C/fan 170C/gas 5. Put the red onion in the bottom of a large roasting tin, season well and add 3 tbsp of extra-virgin olive oil. Tip in the potatoes and chorizo, and toss everything together.

• Sit the chicken on top. Halve the lemon then cut one half into quarters and put in the cavity. Drizzle another tbsp of olive oil over the chicken, then season and sprinkle with the smoked paprika, letting some of it cover the potatoes, too.

• Roast for 1 hour 15 minutes then take out the chicken and rest on a plate covered loosely with foil for 20 minutes. Toss the potatoes and chorizo then cook for another 10-15 minutes or until golden and crisp. Mix the mayonnaise with the juice of the other lemon half and the garlic, and season. Carve the chicken and serve with salad and garlic mayo.

PER SERVING 722 KCALS | FAT 50.8G SATURATES 11G | CARBS 22.1G | SUGARS 3.3G FIBRE 2.8G | PROTEIN 42.7G | SALT 1.6G