Add a spark to a classic roast chicken with a spicy stuffing of chorizo, fresh herbs and smoked paprika. Serve with roasted seasonal baby new potatoes and greens for a weekend meal that's sure to please all the family. The leftover meat can be enjoyed later in the week in a savoury pancake, Spanish stew or herby couscous wrap.
Heat 1/2 tbsp oil in a frying pan over a medium heat, add the chorizo and fry until it starts to crisp and release its juices. Remove with a slotted spoon and put into a large bowl. Add the onion to the pan and soften for 5 minutes, set aside with the chorizo to cool completely.
Preheat the oven to gas 6, 200°C, fan 180°C. Stir the breadcrumbs, herbs, roasted red pepper and the egg into the chorizo mixture. Using your fingers, carefully loosen the skin a little from the front of the breasts, then gently push half the stuffing inside the neck cavity and secure the skin with cocktail sticks to stop the mixture from coming out. Mix the smoked paprika with the remaining 1 tbsp oil and brush over the skin of the chicken, seasoning with salt. Spoon the remaining stuffing into a small ovenproof dish.
Put the stuffed chicken in a roasting tin, and cook for between 1 hour 20-30 minutes, until cooked through and the juices run clear. Baste the chicken with its juices halfway through cooking and cover the stuffing area with foil if it starts to brown too quickly. Add the dish of extra stuffing for the final 15 minutes of cooking.
Remove from the oven and transfer the chicken to a carving board. Leave to rest for 10 minutes, loosely covered with foil, before carving. Serving alongside the extra stuffing.
Tip: To freeze, shred chicken from carcass and seal in freezer bags. Freeze for up to 2 months.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.