Spanish-style roast chicken

Paprika-coated chicken cooked with chorizo and served with stuffing balls on the side

Ingreadient

• 1.2kg whole chicken
• 1 tsp olive oil
• 1 tsp smoked paprika
• 50g Waitrose Sun-Dried tomatoes in oil
• 1 onion, finely chopped
• 125g wholemeal breadcrumbs
• 25g rolled oats
• 1 essential Waitrose medium Free Range Egg, beaten
• 400g can cannellini beans, drained and rinsed
• 120g Cooks' Ingredients Diced Chorizo
• 1 red pepper, diced

Step by step

1. Preheat the oven to 200°C, gas mark 6. Place the chicken in a roasting tin. Mix 1 tsp oil into the paprika and spread over the chicken skin. Roast for 1 hour 10 minutes.
2. Meanwhile, heat 1 tbsp of the tomato oil in a frying pan and fry the onion for 2-3 minutes. Stir into the breadcrumbs with the oats, egg and sun-dried tomatoes. Mould into 8 balls and place on a greased baking tray.
3. Add the beans, chorizo and pepper to the roasting tray with the chicken and place the stuffing balls on the shelf below. Cook for a further 20 minutes or until the chicken is cooked through with no pink meat.
4. Remove the chicken to rest, then move the stuffing balls to the top shelf and cook for a further 10 minutes until golden. Serve the chicken with the chorizo mixture and stuffing balls.