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
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.
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.
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.