Method
Preheat an oven to 180°C, gas mark 6. Prepare the onions and peppers, cutting into large rustic chunks. Scatter into a large roasting tray. Trim the garlic and add to the tray along with ½ of the rosemary and thyme. Add the chorizo and mix. Stir in the paprika. Prepare the chicken, stuffing the cavity with the remaining rosemary and thyme. Place on top of the vegetable mix. Rub the chicken with a little olive oil and sprinkle with sea salt. Slow roast for about 1½, remove from the oven and baste the chicken, add the vine tomatoes and return to the oven for a further ½ hour. Check that the chicken is thoroughly cooked, no pink meat and its juices run clear. Allow the chicken to rest in a warm place for 10-15 minutes before carving. Serve with baby new potatoes or crusty bread.