Method

• 1.
  Using a sharp knife, cut small slits into the skin and flesh of the chicken. Combine garlic, paprika and 2 tablespoons oil in a bowl, then season. Add chicken, turning to coat well. Set aside to marinate for 30 minutes.
• 2.
  Preheat the oven to 180°C
• 3.
  Heat the remaining 1/4 cup (60ml) oil in a frypan over medium-high heat. Add the chorizo and cook, stirring, for 2-3 minutes until crisp. Remove chorizo from pan with a slotted spoon and drain on paper towel.
• 4.
  Return the pan to medium-high heat and cook chicken, skin-side down, for 2-3 minutes until browned. Remove chicken from pan, reserving the cooking oil, and place, skin-side up, on a baking tray. Roast for 10-12 minutes until cooked.
• 5.
  Meanwhile, combine chorizo, peppers, mango, parsley and half the lemon juice in a bowl. Season, then add 2 tablespoons oil from the pan and toss to combine.

• 6.
  Slice chicken, then garnish with herbs and drizzle with remaining lemon juice. Serve with salsa and roast potatoes.