- 2 small (about 1.1kg each) whole fresh chickens
- 100g chorizo sausage, cut into 5mm-thick slices
- 4 dried bay leaves
- 2 tbs olive oil
- 1 tsp sweet paprika
- Sea salt flakes
- 2 tbs chopped fresh marjoram leaves
- 2 tbs chopped fresh thyme
- Rocket leaves, to serve
- Lemon wedges, to serve
1. Rinse the chickens inside and out under cold running water. Pat dry with paper towel. Place 1 chicken on a clean work surface. Run your fingers under the skin of the breast and thighs to loosen and create pockets. Arrange half the chorizo slices, in a single layer, inside the pockets. Repeat with the remaining chicken and chorizo slices. Divide the bay leaves between the chicken cavities. Place the chickens in a large roasting pan.
2. Combine the olive oil and paprika in a small bowl. Drizzle over the chickens and rub to coat. Season with sea salt and pepper. Sprinkle with the marjoram and thyme.
3. Preheat oven to 190°C. Roast the chickens in oven, basting occasionally with the pan juices, for 1 1/4 hours or until the chickens are golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Cover with foil. Set aside for 20 minutes to rest.
4. Use poultry shears or sharp kitchen scissors to cut the chickens into pieces. Place on a serving platter. Drizzle over the pan juices. Top with the rocket and serve with lemon wedges.
Make it ahead: Prepare to the end of step 2 up to 4 hours ahead. Cover. Store in the fridge. Continue from step 3, 1 hour 40 minutes before serving.