Spanish roast chicken

Hot off the press - this is a BBC Good Food magazine recipe, and I'm a subscriber so this issue has only just hit the shops :)

It's paprika-covered roast chicken, but with potates, chorizo and chickpeas in the roasting pan with lemon, garlic, stock and white wine. I really don't think quantities are that vital, but it was a 1.4kg chicken, 800g potatoes, 200g chorizo, 2 tins of chickpeas, 2 lemons, a whole head of garlic, a glass of white wine and the same of chicken stock. All pretty standard - for reference, I used Revilla chorizo and it was fab, not too spicy but very tasty.

Rub the chicken with paprika, oil & salt, and stuff with 1 lemon, halved. Cook the chicken, chorizo (chunks) and potatoes (chunks or use small ones) in a big pan under foil for 30 mins (180°C fan). Remove foil, baste chicken, add other lemon (in wedges) and garlic (peeled cloves), roast for another 30 mins. Add stock & wine, mix everything around, and do a final 30 mins. Garnish with chopped parsley before serving. Original recipe suggests serving with yogurt with paprika, lemon & saffron (and adding saffron to the stock) but I didn't do that.

I found that 90 mins was not enough, and we usually do chicken for 1h40-1h45, so would increase the cooking time next time. There was quite a lot of liquid but we ate it from bowls with the chicken carved on top. Some of the potatoes were a bit solid (which seemed odd having been roasted for so long) so I'd chop them a bit smaller next time, maybe 1" or so. Hubby felt there was too much garlic in terms of whole cloves, but it didn't seem to add to the taste. Next time I would remove the chicken for carving then squish a couple of the roasted cloves and stir them in before serving.

When we'd finished, I stripped the chicken carcass and put the meat in with the other leftovers for the next day. It was even better - tangy and juicy, and reheated well.

For a really easy version I think I would use bone-in chicken thighs (and lose 1 lemon), parboil the potatoes, and make the other changes above. I wonder whether a few salty black olives stirred in before serving would also be good?