ROAST CHICKEN WITH CHORIZO AND CHICK­PEA STUFF­ING

SERVES 4 PREP 20 MIN COOK 90 MIN­UTES + 10 MIN­UTES STAND­ING $6.90 PER SERVE

Homes+ (Australia) - - EASY FOOD -

80g un­salted but­ter, soft­ened

3 sprigs thyme, leaves picked

Salt and pep­per

1 large fresh chicken

1 tea­spoon pa­prika

1 le­mon

VEG­ETA­BLES

4 stalks cel­ery, cut into 4 cm lengths

1 bunch baby beets, washed and halved

1 bunch Dutch car­rots, washed, trimmed

1 bunch spring onions, trimmed

1 ta­ble­spoon olive oil

STUFF­ING

1 ta­ble­spoon olive oil

4 spring onions, chopped

2 fresh chorizo sausages, cas­ings re­moved and meat chopped 400g tin chick­peas, drained and rinsed

60g semi-dried toma­toes, chopped

STEP 1 Pre­heat oven to 180°C/160°C fan-forced. Com­bine the but­ter and thyme; sea­son with salt and pep­per.

STEP 2 Loosen chicken skin by push­ing your fin­gers along the sur­face around the breast and thighs. Push but­ter un­der skin and work in as far as pos­si­ble. This will prevent the chicken dry­ing out. Sprin­kle pa­prika over skin and rub in un­til evenly coated.

STEP 3 Veg­eta­bles: place pre­pared veg­eta­bles in a deep roast­ing pan. Sea­son well with salt and pep­per, driz­zle with olive oil and toss to coat. Place chicken, breast side up, on top of veg­eta­bles.

STEP 4 Stuff­ing: heat olive oil in a large fry­ing pan over medi­umhigh heat. Add the spring onions and chorizo; cook for 2 min­utes, stir­ring reg­u­larly. Add the chick­peas and semi-dried toma­toes and cook for 1 minute, toss­ing to com­bine. Sea­son and re­move from heat. Spoon stuff­ing into chicken cav­ity. Plug cav­ity with le­mon. Roast chicken for 30 min­utes per kg (so for a size 16 chicken it would be ap­prox 50 min­utes). Let stand for 10 min­utes, then serve.

Beyond ba­sics Mum Jac­qui tends to buy chicken pieces, but Miguel en­cour­ages her to leave her cook­ing com­fort zone and tackle a whole bird.

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