Awesome and easy.
- 1 lemon
- 1 chicken
- 1tbs sweet paprika
- 850g potatoes cut into chunks
- 220g chorizo cut into chunks
Zest the lemon. Save the zest and cut the lemon in half. Stick it inside the chicken. Oil the chicken and coat with paprika. Season. Heat the oven 200C/180C fan. Put the chicken in an oven tray. Toss the chorizo and potatoes in oil and put around the chicken. Cover with a tent of foil. Roast 30 minutes
- 1 whole garlic bulb, cloves peeled and left whole
- 1 lemon cut into wedges
Add to the oven tray among the potatoes and roast another 30 minutes
- 2 x 400g cans chick peas drained
- 200ml hot stock
- 200ml white wine
- 2 pinches of saffron
Add the chickpeas to the tin. Mix the other ingredients and pour around. Take the foil tent off and roast another 30 minutes. Check for done-ness and give a bit more time if not cooked, then let rest for 10 minutes before serving. Sprinkle over some chopped parsley if you have some.
- 300g Greek Yoghurt
- Lemon zest you saved from earlier
- Pinch of paprika
Mix up and serve with the chicken. A crusty baguette is all you need. Plus wine or a cervezas of course.