One-tray chorizo roast chicken

Method

1. Pat the chicken dry with kitchen paper, then season all over with salt, including the cavity, and leave uncovered at room temperature for 30 minutes to dry brine before you start cooking (see Know-how).
2. Toast the ground almonds in a dry frying pan over a low-medium heat for about 8 minutes until fragrant and a shade darker. Put the chorizo in a small food processor and whizz to a paste. Add the toasted ground almonds, butter and a good pinch of salt, then whizz again until it’s all combined.
3. Meanwhile, heat the oven to 200°C/180°C fan/gas 6 and put a large roasting tin with 2 tbsp oil inside to heat up. Put the potatoes in a pan of salted water and bring to the boil. Simmer for 5 minutes, then drain and leave to steam dry for a minute. Season with salt, pepper and the paprika, then shake up to roughen the edges.
4. Pat the chicken dry again. Carefully loosen and lift the skin of the chicken away from the breasts and legs with your hands, doing your best not to tear it. Push about half of the chorizo mixture under the skin of the chicken, massaging it so it’s evenly spread, then spread the remaining chorizo mixture all over the outside of the skin. Put the bay leaf and whole rosemary sprig inside the chicken.
5. Tip the potatoes into the heated roasting tin, then turn them over so they’re coated in the hot oil. Nestle the chicken in the centre of the potatoes and drizzle with 1 tsp oil. Roast for 40 minutes. Turn the potatoes, then roast for 30-40 minutes more until the chicken is cooked through and the juices run clear from the thickest part of the thigh when a skewer is pushed in. Remove the chicken from the tray and set aside on a board to rest for 20 minutes. Add the rosemary leaves, padrón peppers, garlic and olives to the tray, give it all a toss, then return to the oven for 15-20 minutes while the chicken rests until the peppers have softened and blistered. Serve with a green salad and some alioli, if you like.