Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the chicken from the fridge and spatchcock it, if that hasn’t been done already. To do that, cut down either side of the chicken’s backbone and parson’s nose with a pair of large, sturdy scissors or poultry shears and discard it (or save it for stock). Then lay the chicken out flat like a book, skin side up. Press firmly on the breastbone with the heel of your hand to really flatten it out. Place the spatchcocked bird on a plate and rub with the sweet smoked paprika, oregano and a super-generous pinch each of salt and pepper. Drizzle with olive oil and rub it all in. Set aside while you prepare the rest of the ingredients.

Peel the onions and cut into thin wedges. Horizontally halve the bulb of garlic. Finely chop the chorizo, if it isn’t already. Tear the sourdough into large pieces and use it to line a large roasting tin. Scatter over the onions, garlic and chorizo, then top with the spatchcocked chicken. Dot the cherry tomatoes all around the chicken, then tear over half the basil leaves. Drizzle everything with olive oil, season and pop the tin in the oven. Immediately reduce the oven temperature to 200°C/180°C fan/gas mark 6 and roast for around 1 hour. Halfway through, baste the chicken if possible with any juices. After an hour, the skin should be crisp and the veg and bread gnarly.

Carefully lift the chicken onto a plate or tray and leave to rest for a few minutes. Meanwhile, carefully remove the garlic bulb halves from the roasting tin, squeeze out the cloves and discard the skins, returning the roasted garlic to the tin. Pour in the cream and mix everything together, breaking up the rich, chewy sourdough as you go. Finely grate in most of the Parmesan and stir. Either return the chicken to the tin, or spoon the bread sauce on to a platter and top with the chicken. Finish by grating over the remaining Parmesan then scatter with the rest of the basil leaves.