A hunt through my new Diana Henry book on chicken turned up a rather amazing looking Paprika roast chicken recipe.
The paprika was mashed into some butter along with some thyme leaves.
This mixture was then massaged into the chicken, which was also stuffed with garlic and sprigs of thyme.
The chicken was then roasted as usual.
To serve with this, a sweet and sour cucumber salad.
The cucumber was salted for a couple of hours before being rinsed and then dressed with vinegar, sugar and chopped dill.
Carraway boiled potatoes and a bowl of soured cream (we used half fat, which I wouldn't use again, I would just use yoghurt if I'm trying to be good) completed the meal.
