SPANISH-STYLE CHICKEN

1 ½ pounds large waxy potatoes

3 garlic cloves

2 tablespoons olive oil

1 tablespoon ground paprika (preferably smoked spanish)

salt

pepper

1 lemon

4 sprigs thyme

1 chicken (preferably organic, 1.75 kg)

½ bunch flat parsley

PREPARATION:

Wash, peel and cut potatoes into small cubes. Peel the garlic and chop finely. Line baking sheet with slightly moistened parchment paper.

In a bowl, mix together potatoes with garlic, 1/3 of the oil, paprika, salt and pepper.

Transfer potatoes to the center of the baking sheet.

Wash lemon and prick several times with a carving fork or skewer. Wash thyme and shake dry.

Rinse chicken in cold water; pat dry and season the cavity with salt and pepper.

Stuff the cavity with lemon and thyme.

Season the outside of the chicken liberally with salt and pepper. If desired, tie the legs together with kitchen twine. Place the chicken on top of the potatoes.

Rub the chicken with the remaining olive oil; bake in a preheated oven at 200 ° C (fan 180 ° C, gas mark 3) (approximately 400 ° F) until skin is crispy and juices run clear, about 1 1/4 to 1 1/2 hours.

Transfer chicken to a large piece of aluminum foil. Remove lemon from the cavity, halve and squeeze over the chicken. Cover the chicken in aluminum foil, leaving a vent to allow steam to escape. Let it rest for about 5 minutes.

In the meantime, return the potatoes to the oven to warm for another 5 minutes. Wash the parsley, shake dry and chop leaves finely. Remove the potatoes from the oven and sprinkle with parsley.