**Ingredients ** [rotated_ad] 2 fresh red chillies 50g softened butter 1-2 t paprika 1 free-range chicken 2T olive oil Sea salt [rotated_ad] Method [rotated_ad] Preheat the oven to 180°C. Blend fresh red chillies with softened butter, then fold in paprika. Stuff the mixture into the pockets underneath the skin of free=range chicken. Drizzle with olive oil, sprinkle with sea salt and roast for 1 hour 30 minutes, or until the juices run clear when pierced. Remove from the oven and leave to rest in the pan for 5 minutes, then transfer to a large platter and serve. [rotated_ad]
