Heat the oven to 200°C/180°C fan/gas 6. Put the chicken in a large roasting tray and put both lemon halves in the cavity. Pour enough olive oil over the chicken to coat it nicely, then sprinkle with the paprika and some salt and pepper. Rub the chicken to mix the oil, paprika, and seasoning.

Roast the chicken on the middle shelf of the oven for 35 minutes.

Meanwhile, cut the potatoes into 0.5 cm slices and cut the onions into quarters. Remove the core and seeds from the peppers, then slice into strips. Cut the chorizo into 2 cm slices.

Put the vegetables and chorizo in a large bowl. Drizzle with olive oil, add plenty of salt and pepper, and toss to coat. Add a pinch of chilli flakes, if using.

Once the chicken has roasted for 35 minutes, carefully remove the roasting tray and baste the chicken with the juices. Tip the veg and chorizo around the chicken, mix well, and return the tray to the oven for about 45 minutes. Baste the chicken once or twice.

Once cooked through, transfer the chicken to a carving board to rest, covered with foil.

Sprinkle the parsley over the veg and chorizo. Carve the chicken and serve with a spoonful of veg and chorizo, drizzled with the cooking juices.