Spanish chicken

400 g cooked butter beans or cannellini beans
2 medium sweet potatoes, peeled, halved lengthwise and cut into large chunks
3 red peppers, deseeded and cut into large chunks
250 g chorizo or other sausages, cut into bite-size pieces
1 bulb garlic, loose papery skin removed but left whole
200 ml chicken stock
2 large oranges, one juiced and the other cut into wedges
2 tsp sweet smoked paprika
8 chicken pieces
1 tbsp olive oil, plus a little more
a handful of fresh sage leaves
sea salt

1 Preheat the oven to 22 degrees C. Arrange the beans, sweet potatoes, peppers, sausage and garlic in a large roasting tin about 30 x 42 cm.

2 Mix the stock, orange juice and 1 tsp of the smoked paprika Pour into the tin and toss with the vegetables.

3 Put the chicken pieces on top of the vegetables to ensure they crisp up while cooking. Sprinkle with a little sea salt and a good grinding of black pepper.

4 Roast for about 40 min. Mix the oil with the rest of the smoked paprika.

5 After 40 min, brush the chicken with the smoked paprika oil and add the orange wedges to the tin. Dip the sage leaves in a little oil and scatter over. Roast for a further 10-15 min, or until the chicken and vegetables are cooked through. Leave to rest for 10 min. Don't forget to give everyone some of the lovely creamy roast garlic!