Peri-Peri Roast Chicken

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.