Spanish Roast Chicken

 I have had the most splendid Easter break eating out at some excellent Restaurants for three days running and drinking rather to much, that for Bank Holiday Monday I was ready for a really hearty comforting dish. Had a plump Chicken in the fridge and really wanted to make something very Spanish with it, trawled the internet to find that other than Jamie"s Chicken with Chorizo, A dish never seen in Spain,  there really wasn't that much out there, so set about creating something of my own that would reflect the food and Sunshine that we are so fortunate to enjoy in Andalusia.

 I put two Tsb of Smoked Paprika and one of Picante Paprika into a bowl and added a glug of Olive Oil, and covered this mix over the Chicken, Stuffed the Cavity with some crushed Garlic Cloves and seasoned well with some Salt and a sprinkling of Paprika, and let it sit on the Kitchen worktop on a platter for around half an hour.

I boiled some Potatoes for around 5 minutes along with a Lemon, Placed the hot Lemon which I pierced with a knife into the cavity along with a handful of Parsley Stalks.

Once the potatoes had cooled slightly added the Chicken and Potatoes to the Roasting Tin along with 4 chopped carrots a Sliced Onion 3 Cloves of Garlic and a couple of sliced Tomatoes.

Poured into the tin A good glass of Manzanilla, Fino would do and a Pint Chicken Stock. Seasoned the bird well with Salt flakes and Black Pepper, sprinkled on some dried Oregano and dried Parsley and put in a hot oven at 220c for an Hour.

After an hour I added a handful of black Olives and some Peas and returned to the oven for ten Minutes, Placed the Chicken onto a Platter covered in Tin Foil to rest and returned the tin with the Potatoes and vegetables to the Oven for another 15 minutes.

The dish was so Delicious,I added some Fresh chopped Parsley to the finished dish and served with ladles of the gorgeous jus, the flavours and colours of Spain, mopped up with some fresh Ciabatta bread.