Ingredients
Method
Main
1.Preheat oven to 200C. Cook potatoes in a large saucepan of boiling salted water until par-cooked (7-8 minutes). Drain and set aside.
2.Meanwhile, finely chop 1 onion and 1 garlic clove. Heat 2 tbsp oil in a small saucepan over medium heat. Add chopped onion and garlic and cook until soft (4-5 minutes). Transfer to a bowl, add chorizo, breadcrumbs, oregano, lemon rind and egg, season generously to taste and, using your hands, combine well.
3.Place boned chicken, skin-side down and with shortest side facing you, on a clean work surface. Spread over chorizo mixture, then roll away from you into a tight sausage shape. Secure at intervals with kitchen string, season to taste and set aside.
4.Cut remaining onions into wedges and combine with reserved potatoes, remaining garlic cloves, vinegar and 2 tbsp olive oil in a small roasting pan. Pour over lemon juice and stock and season to taste. Place chicken on top, drizzle with remaining oil and roast until golden (40-45 minutes). Serve rolled chicken thickly sliced with pan vegetables and juices.
