Instructions

1. Preheat the oven to 200°C.
2. Deseed & slice the red & yellow peppers. Peel & quarter the onions. Finely slice the garlic. Scatter these in a large roasting tin. Add half the oil, toss well.
3. Mix together the paprika, salt and remaining olive oil. Massage it all over the chicken.
4. Put half the lemon into the cavity together with one bay leaf.
5. Place the chicken on top of the vegetables, then put the tin in the oven for 20 minutes.
6. In the meantime, quarter the tomatoes.
7. Take the roasting tin out of the oven. Add the tomatoes and toss with the roasted veggies. Pour over the sherry & stock. Season with ground pepper. Turn over the chicken (so it's bottom up).
8. Turn down the oven temperature to 170°C. Cover the tin with foil and continue to roast for about 40 minutes.
9. Take off the foil, turn the chicken over once again. Cook for another 15-20 minutes, or until the chicken is brown and the meat juices run clear.
10. Rest for 10 minutes before carving.
11. Just before serving, scatter the parsley and almond on top and squeeze some lemon juice over it.