Few things beat a roast chicken, it is the epitome of homeliness. It is a bear-hug at the front door; it is your washing done for you; it's second helpings and early nights. With the punchy flavours of Spain, though, it becomes just a bit racier. I serve it with paprika roast potatoes and a kind of piperade - melted down red peppers, onions and garlic with some sherry vinegar. Olé!
a free-range (preferably organic) chicken
chorizo - the cooking variety, sliced relatively thinly
butter
salt and pepper
half a lemon
Season the inside of the bird and put the lemon in the cavity. Then gently free the skin from the breast with you fingers, taking care not to tear the skin. Push the slices of chorizo and some butter inside so that the breast is covered in a single layer of chorizo under the skin. Season well with salt and pepper and drizzle with a tiny bit of oil.
big roasting potatoes, cut into chunks
salt and pepper
olive oil
paprika
garlic cloves, whole, squashed
whole blanched almonds, halved
Pile these ingredients together, and put into an oiled roasting tray. Nestle the chicken in the middle and put into a 200c oven for about an hour - skewer the thickest part (the thigh) and the jucies should run clear when it's ready. Let it rest under some foil for about 15-20 minutes.
Tear great hunks off the chicken and serve (not forgetting the oysters underneath and some crispy, salty skin) with the roast potatoes and the roasting juices drizzled over.
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