This is a very special roast chicken. The bird is stuffed with a mixture of chorizo, onion, rosemary and butter - which is rubbed under the skin and in the cavity. The result is an unbelievably moist roast chicken with salty, spicy cubes of chorizo hidden like jewels under the skin. It's a little bit more effort, but stuffing under the skin is absolutely worth it - and don't be shy with the butter.
There are few smells as tempting or comforting as a chicken roasting in the oven - a perfectly delicious family lunch for this weekend, it will also easily impress if you have friends over for dinner. The butter-under-the-skin method will convert you for life.
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2 pieces chorizo, cut into small cubes
1 onion, finely sliced
Fresh rosemary, removed from the stalk
1 free-range chicken
4 Tbsp butter
1 head garlic, sliced horizontally and kept whole
Salt and pepper to taste
Preheat your oven to 200 degrees Celsius. Place a frying pan over a high heat and add chopped chorizo, diced onion and rosemary. Fry until onions start to colour and chorizo becomes crisp. Using your hands (or a spoon if you prefer), separate chicken skin from meat on the breasts, thighs and drumsticks. Using your hands (or a spoon again) spoon the chorizo-rosemary mixture under the skin, spreading it evenly. Add a small knob of butter occasionally, too.
Rub any remaining butter over the skin of the chicken.Place chicken in an ovenproof dish and roast for 1 hour to 1.5 hours, until juices run clear when a knife is inserted between the body and the thigh of the bird. If the skin of the chicken is crisping too quickly, cover with foil. Place the head of garlic in the roasting tray with the chicken – remove from the oven when completely soft and tender - this may be before the chicken is cooked. When chicken is cooked, allow to rest for 10 minutes before serving.
Pour all the pan juices over the chicken before bringing to the table.
Serve with steamed broccoli or spinach and the roasted garlic.
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