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Spanish Chicken with Chorizo, Potatoes, and Chickpeas

Here is the lovely homeyness of roast chicken with a delicious twist! Spanish chorizo adds a wonderful smokiness to the chicken and potatoes, and whole garlic cloves roast alongside until they are soft and sweet. Be sure to serve this with a loaf of crusty bread alongside for mopping up the wonderful juices juices.

Spanish Chicken with Chorizo, Potatoes, and Chickpeas

3½ lb. chicken
2 lemons, 1 zested and halved, the other cut into wedges
1 tbs. sweet paprika, plus a couple more pinches
3 tbs. olive oil, divided
1 lb. 14 oz. potatoes, cut into chunks if large
8 oz. Spanish chorizo, cut into large chunks
1 whole garlic bulb, cloves separated and peeled
7 oz. white wine or dry vermouth
7 oz. hot chicken stock
3 pinches saffron, divided
2 x 14 oz. cans chickpeas, drained and rinsed
handful parsley, roughly chopped
1 cup green yogurt

Heat the oven for 400°F. Place the chicken in a large roasting pan and insert the zested lemon halves into the cavity. Mix the paprika with the 1 tbs. of the olive oil and an good amount of salt and pepper, then rub all over the chicken. Toss the potatoes and chorizo with the remaining olive oil, season and scatter around the chicken. Cover everything with foil and roast for 30 minutes.

Remove the foil, baste the chicken, then stir the garlic and lemon wedges into the potatoes and chorizo. Roast, uncovered for another 30 minutes.

Stir together the wine, stock, and 2 pinches saffron, then stir into the roasting pan along with the chickpeas. Put back in the oven for a final 30 minutes. Check to see if the chicken is done (the breast should register 140° and the thigh should register 170°), then stir in the parsley and place everything on a large serving platter.

Stir the lemon zest into the yogurt with another pinch of saffron and a few pinches of paprika and serve with the chicken and vegetables.

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