This recipe was taken from the February 1992 issue of Food and Wine.

Ingredients:

1 Tblsp unsalted butter, at room temperature
One 4 - 5 pound roasting chicken
1 1/2 tsp salt
1 1/2 tsp black pepper
1/2 cup plus 1 Tblsp olive oil
2 pounds small red potatoes, peeled and halved
2 onions, coarsely chopped
2 red bell peppers, cut into 1 inch squares
1/2 pound chorizo sausage, cut into 1/3 inch pieces
2 cups chicken stock

Preheat oven to 375°F. Rub the butter all over the chicken; sprinkle 1 tsp each of salt and pepper on the skin and inside the cavity. Truss the chicken and roast in a roasting pan, breast up, until the skin is golden brown and the juices run clear when a thigh is pierced, 1 1/4 to 1 1/2 hours.

Meanwhile, heat 1/2 cup of the olive oil in a large heavy skillet over moderately high heat. Add the potatoes and cook, turning occasionally, until golden brown all over, about 20 minutes. Pour off the oil and set potatoes aside in the skillet.

Heat the remaining 1 Tablespoon oil in a medium skillet over moderate heat. Add the onions and peppers and cook, stirring occasionally, until softened and starting to brown, 12 to 15 minutes; add the chorizo and cook for 5 minutes more.

Transfer the mixture to the pan of potatoes. Add the chicken stock and bring to a simmer over moderate heat. Cook until the potatoes are tender and the stock has been reduced by half, about 10 minutes. Season with the remaining 1/2 teaspoon each of salt and pepper. Serve immediately with the roasted chicken.