Everyone loves a roast chicken, in fact I have to say that whenever I am entertaining I tend to do a roast chicken, as everyone enjoys a roast and many people feel they either can't cook one or don't have time. A roast is not something to be attempted after work (apart from the weekday roast recipe!) but actually takes very little of the cooks time, most of the time is spent with the bird in the oven. As for difficulty, I have found that the best way to roast a chicken is to put it into an oven and leave it there - just calculate the cooking time correctly and you can't go wrong! This recipe rings the changes for a roast chicken and is great when you fancy the good old traditional with something a bit different. The quantities shown in this recipe serve 4 for a roast dinner, but you are bound to have some chicken left over for tomorrow.

Ingredients

• 1 Whole chicken, giblets removed, approximately 1.5 Kg
• 1 tsp Paprika
• 2 tbsp Olive oil
• 1/4 tsp Turmeric
• Salt and Freshly ground black pepper
  
• 100g Cherry tomatoes, halved
• 100g Chorizo, sliced
• 600g tinned Butterbeans, drained
• 6 cloves Garlic, sliced

Method

1. Place the chicken into an uncovered roasting tin.
2. Drizzle with olive oil, and rub in paprika, turmeric, salt and pepper.
3. Place into an oven at 180 degrees C for 50 minutes.
   
4. Remove the chickenfrom the roasting tin.
5. Place the tomatoes, garlic, chorizo and butterbeans into the roasting tin and place the chicken on top.
6. Baste the chicken with the meat juices.
7. Return the chicken to the oven for a further 40 minutes.
8. Remove the chicken from the oven and place onto a warmed serving plate.
9. Allow the chicken to rest for 10 minutes before carving (this stops the delicious juices evaporating away as soon as you carve it).
10. Meanwhile, roughly mash the butter beans, tomatoes and garlic together.
11. Serve the chicken with a portion of the butterbean mash and chorizo sausage and a selection of roast vegetables.