Method

Preheat the oven to 200°C. Roast the chillies in the oven for 5-10 minutes, remove from the heat and chop. Blend the roasted chillies with the butter, then fold in paprika, oregano, lemon zest, sundried tomatoes and garlic. Stuff the mixture into the pockets underneath the chicken skin – be careful not to tear the skin. Lower the oven temperature to 180°C. Drizzle the chicken with 2 tbsp olive oil and rub in sea salt. Roast for 1 hour, or until the juices run clear when pierced.

Cut the potatoes into wedges and toss in the remaining olive oil. Sprinkle over some salt and arrange on a baking tray. Roast for the last 40 minutes of cooking, until golden and crispy. Remove from the oven and leave to rest in the pan for 5 minutes, then cut into portions. Serve with pan-fried tomatoes for a beautiful pop of colour, and fresh, buttered Portuguese rolls to mop up the delicious juices.

Recipe by Hannah Lewry, courtesy City Press iMagazine.