2 fresh red chillies
50g softened butter
1-2 t paprika
1 free-range chicken
2T olive oil
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.