Lay the sliced onions in the middle of a roasting tin.

Mix the oil with 2 tsp paprika and leaves from one of the thyme sprigs.

Rub all over the chicken, sit it on top of the onions and season well.

Push 3 of the lemon halves inside the cavity, cover the chicken loosely with foil and roast for 45 mins.

2)Meanwhile, make the stuffing.

Cook the diced chorizo over a low-medium heat until crisp and plenty of oil has collected in the pan.

Scoop out the chorizo to cool, and tip the chopped onions into the pan.

Soften gently for 15-20 mins, then tip into a bowl to cool.

3)Rub together the cooking chorizo meat and the breadcrumbs, as if you were rubbing butter into flour to make pastry.

When the breadcrumbs are all orange, mix in the cooked chorizo and onions, apricots, parsley, leaves from another thyme sprig, remaining paprika, the lemon zest and egg.

Squeeze over the juice from the remaining lemon half, season with lots of pepper, then use your hands to squish everything together really well.