Chorizo Roast Chicken

March 7th, 2009

Most people love a roast chicken. Unfortunately I’m not normally one of them. I often find it a bit dry and a bit plain. So when I found this recipe in the delicious Magazine, which had tips to make the chicken both flavoured and moist, I thought why not give it one more chance to prove itself.

I’m not sure which part contributed to making the chicken moist, turning it over to rest or the fat from the cooking chorizo. It doesn’t really bother me though, as I will now always add chorizo under the chicken skin and turn the chicken over to rest for a few minutes.

This recipe was adapted from the Chorizo-Stuffed Chicken with Couscous found in delicious magazine December 2008/January 2009 issue. Tobie Puttock placed onion, garlic cloves, half a lemon and thyme into the cavity while cooking, although Nick made up a chorizo, onion, lemon, breadcrumb and pistachio stuffing.

Chorizo Roast Chicken
1.2 – 1.5kg chicken
1 chorizo sausage, thinly sliced
Olive oil

Preheat oven to 180°C. Gently work your fingers underneath the skin of the chicken and slide in sliced chorizo in 1 layer, you will probably only be able to stuff half the chorizo under the skin.

Chorizo stuffed under the skin of the chicken

Chorizo stuffed under the skin of the chicken

Place lemon, onion, garlic and thyme into cavity or add a homemade stuffing and tie the legs of the chicken together. Rub with some oil and season.

Roast for 50 minutes to 1 hour, basting occasionally, until cooked through – juices will run clear when thigh is pierced.

Roasted to perfection, moist and tasty

Roasted to perfection, moist and tasty

Remove the string and carefully turn the bird upside-down on a board to keep the breast from drying out. Rest for 5 minutes. Carve and serve with roast vegetables or couscous.


  1. Chorizo and BBQ chicken are two of my favourite things. I love how you’ve stuffed it with chorizo under the skin. Does the smokey pork flavour permeate through the meat?

  2. Anita says:

    Hi Lorraine
    Unfortunately by the time I was able to serve up the chicken for myself it was almost all gone! I think a subtle smokey pork and spice flavour permeated the chicken, it certainly wasn’t hugely flavoured by the chorizo, although the chorizo and crispy chicken skin were lovely!

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