Preheat oven to 190°C. Heat the oil in a medium saucepan

Fry the onion for two minutes to soften

Add the garlic, chorizo and capsicum and fry for 3-4 minutes or until cooked through

Remove from heat and add the breadcrumbs, parsley, paprika and thyme

Place the spatchcock next to each other on a board

The thinner end of the breast should be in the centre and the leg sections can be crossed over to form a single layer

Cut through the thicker sections and open to create an even thickness

With the long side closest to you place the chorizo mix across the centre in a sausage shape

Roll up and tie with string

Place on a baking tray and dot with butter

Roast for 35 minutes, brushing once or twice with the pan juices

Rest for 10 minutes before slicing