Cooking instructions
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Preheat the oven to 180°C/Gas 4
For the stuffing
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Heat a little olive oil in a large frying pan, add the chorizo and fry for about 3 minutes until turning golden
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Add the onion and cook for a minute or two until softened, then add the garlic
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Cook for a further couple of minutes before adding the leaves from 3 thyme sprigs
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Stir in the cannellini beans, seasoning well
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Cook for a minute or two to warm through
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Add the tomatoes and a couple of tablespoons of the oil they are stored in
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Stir to combine, then remove from the heat
For the chicken
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Season the cavity with salt and pepper, then fill with the chorizo stuffing and place a whole lemon at the cavity opening, tucking any excess skin over it
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Drizzle the chicken with olive oil, sprinkle over the paprika and season with salt and pepper
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Rub the oil into the chicken skin
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Pour the wine and about 200ml of water into a roasting tray and season
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Add the chicken and the remaining sprigs of thyme, then cover with foil and roast for 1 hour in the preheated oven
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After 1 hour, remove the foil from the chicken, baste with the roasting juices and turn the oven up to 200°C/Gas 6
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Roast for another 25–30 minutes until the skin is golden brown and the juices from the thigh run clear
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Remove from the oven and rest for 15 minutes before serving
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Remove the lemon from the chicken cavity, and squeeze the juice into the pan juices
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Whisk together to create a light gravy – if you prefer a thicker gravy, reduce over a high heat
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