Every Sunday deserves a good roast dinner, and this recipe is not your usual roast chicken. I am not knocking the traditional roast with the crispy spuds, stuffing and huge plate of veg, as it is one of my favorite things in the world. This time however I felt like doing something a bit out of the norm with my juicy bird. You may have guessed by now but I just bloody love food and I am obsessed with trying things that are new and a little bit different (plus I can’t blog the same meal every day can I?!) I just hope that this inspires some of you to try something different with your roasting joint, as you never know, you may love it!
– 1 1.5kg free range chicken
– ½ lemon
– Olive oil
– 1 heaped tsp paprika
– 400ml white wine
For the stuffing
– 1 tbsp olive oil
– 100g chorizo – cubed
– 1 onion – finely chopped
– 2 cloves garlic – crushed
– Small bunch thyme
– 1 x 400g tin cannellini beans – drained and rinsed
– 200g chopped tomatoes
– Salt and pepper
Oven to 180’C
Make the stuffing by frying the oil and the chorizo in a large pan for 5 minutes until the onion is cooked. Add the rest of the ingredients – heat through for 5 minutes and then mash together.
Now prepare the chicken by filling the cavity with the stuffing and then seal the cavity with the lemon to stop the stuffing from spilling out.
Sprinkle with chicken in paprika, salt and pepper and then rub this all over this chicken with a drizzle of olive oil
Put the chicken in a roasting pot and fill with the wine and 100ml water. Cover with foil and roast in the oven for an hour. Turn up the temperature to 200’C
Remove the foil, spoon some of the juices over the chicken and then put the chicken back in the oven for 20 minutes
Remove from the oven and rest for 15minutes before carving.
Serve with cous cous, salad and spicy roasted paprika sweet potatoes. Make a sauce from the left over juices by simply bring the juices to the boil with 2 tbsp of the stuffing mixture and reducing for 10 minutes.