Spanish Chickpeas with chorizo, potatoes and chickpeas
Prep time: 
Cook time: 
Total time: 
 
An easy one pot using a whole chicken.
Ingredients
  • 2 lemons cut into quarters
  • whole chicken
  • 1 tbsp sweet paprika
  • 3 tbsp olive oil
  • 4 potatoes, peeled and cut into chunks
  • 220g chorizo ring cut into chunks
  • 1 cup wine
  • 1 cup chicken stock
  • pinch of saffron
  • 400g can mixed beans
  • small handful of parsley, roughly chopped
Instructions
  1. Heat oven to 400F
  2. Insert 1 lemon that has been quartered into the chicken cavity.
  3. Place chicken in the middle of a big roasting tin
  4. Sprinkle with paprika and then drizzle with olive oil
  5. Toss in the potatoes and chorizo chunks around the chicken
  6. Cover with a tent of foil and roast for 30 minutes
  7. Remove foil from tin and baste the chicken with the juices.
  8. Add the rest of the lemon wedges to the potatoes and chorizo
  9. In the meantime combine the stock, wine and saffron.
  10. Pour the stock mixture into the tin and stir together with lemon wedges, potato and chorizo. Also throw in the drained and rinsed beans.
  11. Cook another 30 minutes.
  12. Once chicken is cooked through, sprinkle over the chopped parsley.
Recipe by Roasted at https://www.roastedmontreal.com/2015/11/simple-suppers-spanish-chicken.html