Roast chicken is such a simple yet tasty dinner, one that isn’t just for Sundays; you could enjoy it with salad or rice, or like we did – roast potatoes, vegetables and of course, Yorkshire puddings! After flicking through my Gordon Ramsay cookbook, I decided this seemed interesting and a twist on the usual stuffing. The chorizo and paprika gave it a wonderful smokey flavour, the skin was crisp on the outside but the meat was so tender it fell off the bone. Without sounding like a complete carnivore, this is a great recipe for meat lovers; I can guarantee you’ll love this just as much as I did if you decide to make it. By making a gravy from the cooking juices, nothing is wasted, and the taste is amazing.
- 1 large free-range chicken, approx. 2 kg
- 1 lemon
- Olive oil for drizzling
- 1 tsp paprika
- 400 ml white wine
For the chorizo stuffing
- Olive oil, for frying
- 150-200 g chorizo, skinned and cubed
- 1 onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely sliced
- Thyme sprigs
- 1 x 400 g tin cannellini beans, drained and rinsed
- 200 g sunblush tomatoes (I didn’t have these, so used cherry tomatoes)
- Salt and fresh pepper
- Preheat the oven to 180C/fan 160C/gas mark 4. To make the stuffing, heat a little olive oil in a large frying pan, add the chorizo and fry for around 3 mins until turning golden in colour.
- Add the onion and cook for a 1-2 mins until softened before adding the garlic. Continue to cook for a further 3 minutes, then add the thyme leaves. Stir in the cannellini beans and season well, cooking for 2-3mins to warm through. Add the tomatoes, stir to combine then remove from the heat.
- Prepare that yummy chicken for the oven; season the cavity with salt and pepper, then fill with the chorizo stuffing. Place a lemon at the cavity opening and tuck any excess skin over it; drizzle with olive oil, sprinkle with paprika, salt and pepper, then rub into the skin (turning it lovely and orange!)
- Pour the wine and 200 ml of water into a roasting tray and season; add the chicken, the remaining sprigs of thyme, then cover with foil and roast for 1 hour in the oven.
- After 1 hour (and I can guarantee, the smell in the kitchen will be amazing), remove the foil from the chicken, baste with the roasting juices and turn the oven up to 200C/fan 180C/gas mark 6. Continue to roast for 30 minutes until the skin is golden brown and juices run clear. Remove from the oven and allow to rest for 15 mins before serving.
- To create a gravy, pour the juices from the roasting dish into a pan, remove the lemon from the cavity and squeeze the juice into the pan. Whisk together to create a light gravy – if you would prefer a thicker gravy like I do, reduce over a high heat.