- 2 lemons, 1 zested and halved, the other cut into wedges
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1⅓ - 1½kg whole chicken
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 1 tbsp sweet paprika, plus a couple of pinches
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 850g potatoes, cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 220g chorizo ring, cut into chunks
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 whole garlic bulb, cloves peeled
- glass of white wine, about 200ml
- 200ml hot chicken stock
- 2 pinches of saffron
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 2 x 400g cans chickpeas, drained and rinsed
- small pack parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 300g Greek yogurt
- crusty bread, to serve (optional)
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.