Roast chicken with chorizo and sage stuffing

Name: Roast chicken with chorizo and sage stuffing recipe
Yield: 6
Ingredients: 1 x 1.6kg organic chicken; 1/4 cup (60ml) extra virgin olive oil; 1 chorizo, finely chopped; 1 small onion, finely chopped; 1/2 bunch sage; 1/2 bunch flat-leaf parsley, finely chopped; 2 garlic cloves, finely chopped; Finely grated zest of 1/2 lemon; 1/2 tsp ground paprika; 1 small carrot, finely grated; 1 cup (70g) fresh breadcrumbs; 50g unsalted butter, at room temperature

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by Phoebe Wood

Dec 04, 2020

Up your Sunday roast game with this chorizo and sage stuffing. You will need kitchen string for this recipe.

1 x 1.6kg organic chicken
1/4 cup (60ml) extra virgin olive oil
1 chorizo, finely chopped
1 small onion, finely chopped
1/2 bunch sage
1/2 bunch flat-leaf parsley, finely chopped
2 garlic cloves, finely chopped
Finely grated zest of 1/2 lemon
1/2 tsp ground paprika
1 small carrot, finely grated
1 cup (70g) fresh breadcrumbs
50g unsalted butter, at room temperature

Method

1.

Preheat oven to 180°C.
2.

Bring the chicken to room temperature while you make the stuffing. Heat 1 tbs oil in a frypan over low heat. Add the chorizo and onion and cook, stirring, for 3-4 minutes until slightly softened. Remove from heat and set aside in a large bowl, then finely chop two thirds of the sage, reserving a few whole leaves, and add to the bowl with parsley, garlic, lemon, paprika, carrot, breadcrumbs and half the butter. Season and stir to combine, then stuff into the cavity of the chicken.
3.

Spread remaining 25g butter under the skin of the chicken and arrange the whole sage leaves under the skin. Place chicken in a roasting pan and tie the legs together with kitchen string. Drizzle skin with remaining 2 tbs oil and season all over with salt. Roast for 1 hour 40 minutes or until chicken is deep golden and juices run clear when thigh is pierced with a skewer. Remove from oven and rest for 15 minutes, then carve and serve with the stuffing.