Butterflied Spanish Roast Chicken with Chorizo and Thyme

Ingredients

• 500g white potatoes, sliced
• ¼ cup olive oil
• salt and pepper
• 1 chorizo sausage, crumbled or sliced
• zest of 1 lemon
• 1 bunch thyme
• 1 whole chicken, butterflied (ask your butcher)
• 1 jar Beerenberg Slow Cooker Spanish Chicken

Method:

Preheat the oven to 180°C and grease a large baking dish. Lay the potatoes in the baking dish and drizzle with olive oil and a big pinch of salt and pepper. Sprinkle with chorizo, lemon zest and whole thyme sprigs.

Coat the chicken with the jar of Beerenberg Slow Cooker Spanish Chicken sauce and lay in the baking dish. Place in the oven for 1 hour or until cooked through.