Roast honey pimenton chicken and rice

1 Set the oven to 185 degrees.

2 Make the flavoured butter by mixing the butter with the orange, rosemary, paprika, garlic, salt and pepper.

3 Massage the butter into the chicken thoroughly, then place it in a large roasting tray and cook in the oven for 45 minutes, basting the chicken once or twice.

4 Remove from the oven and scatter the rice around the bird, then add the chicken stock, chopped tomatoes, orange juice, chilli flakes, salt and pepper.

5 Mix everything in together, then place back in the oven to cook for a further 20 minutes.

6 Remove from the oven once more, drizzle the honey over the chicken, then place the vine tomatoes on the rice and cook for a further 15 minutes until the rice is crusty and the chicken is fully cooked and golden.

7 Allow to rest under foil before carving.