Note: Broilers vary in heat output, so cooking times can vary dramatically. Keep an eye on your chicken during the broiling step of this recipe.
1. Adjust oven rack to middle position and preheat oven to 350 degrees F.
2. In a large broiler-safe baking dish or roasting pan, toss peppers, onions, and chorizo with 1 Tbsp. olive oil and spread evenly.
3. Pat chicken dry with paper towels. In a small bowl mash butter with garlic, 1/2 tsp. of the salt, pepper and 1 tsp. of the paprika. Use your fingers to carefully loosen skin from meat. Spoon 1 tsp. butter under the skin of each breast, and then work butter evenly under skin. Rub both sides of chicken breast with remaining 1 tsp. paprika and 1/2 tsp. salt. Place chicken breasts skin side up on top of vegetables.
4. Roast at 350 degrees F for 45 to 50 minutes, or until chicken is cooked through, 160 degrees F on a meat thermometer. Place clams in pan in between and around chicken breasts. Turn over to broiler setting and broil until skin of chicken is golden and crisp, about 3 to 5 minutes. Transfer chicken to serving platter and tent loosely with foil. Return pan to oven and continue to broil until all the clams have opened, about 4 to 6 more minutes.
5. Transfer clams to serving platter with chicken. Pour vegetables and accumulated juices over clams and chicken. Sprinkle with parsley and serve immediately.
Source: Hannaford fresh Magazine, September - October 2008