Method for roast chicken

• Preheat oven to 180C and allow 30 minutes cooking per 500g of chicken.
• Mix the butter and thyme together and season generously with salt and pepper.
• Gently loosen the skin by pushing your fingers along the surface of the meat around the breast and thighs. Push the butter under the skin and work the butter as far down under the skin as possible.
• Sprinkle the paprika over the skin and rub until evenly coated.
• For the stuffing heat the olive oil in a large frying pan over medium high heat. Add the chorizo and spring onion and cook for 2 minutes, stirring regularly.
• Add the chickpeas and semi-dried tomatoes and cook for 1 minute tossing to combine.
• Season to taste and remove from the heat.

Method for vegetables

• Chop veggies excluding potatoes and place into the base of a baking tray. The beetroot can be cooked whole or halved, not forgetting to lightly peel the skin.
• Season the veggies with lots of salt and pepper, then drizzle with olive oil and mix together using your hands.
• Cook the veggies together with the chicken.

Method for crispy roast potatoes

• Preheat the oven to 180 degrees.
• Peel and dice the potatoes.
• Parboil the potatoes for five minutes.
• Place potatoes in the oven without any oil to dry them out ready for roasting.
• Whilst the finished roast chicken is resting, add some olive oil and salt to the potatoes and put back in the oven to make them crisp.