CHORIZO-AND-LEMON BUTTER-STUFFED ROAST CHICKEN

Serves 8

EASY

Preparation: 30 minutes, plus overnight brining

Cooking: 1½ hours

For the brine: water 1 litre fine salt 160 g brown sugar 55 g red wine vinegar 2T oranges 3 lemon 1 garlic 1 head, halved

whole free-range chickens 2 olive oil 4T butter 100 g sea salt and freshly ground black pepper, to taste chickpeas 2 x 400 g cans, drained and rinsed

For the chorizo-and-lemon butter, combine:

Woolworths smoked chorizo sarta 120 g, chopped smoked paprika 2t garlic 2 cloves, chopped butter 150 g sea salt and freshly ground black pepper, to taste lemon 1, zested and juiced

For the stuffing: lemon 1, halved red onions 2, quartered bay leaves 2 garlic 1 head, halved

1 To make the brine, combine the water, salt, sugar, vinegar in a large saucepan and bring to a simmer. Add the garlic and the juice and rinds of the oranges and lemon and remove from the heat. Place the chickens in a large container and pour over enough water to cover. Pour over the brine and chill overnight. 2 Preheat the oven to 200°C. Rinse the chickens under cold running water and pat dry using kitchen paper. 3 Gently loosen the skin from the chicken breasts and stuff the flavoured butter under the skin. Stuff the cavities with the halved lemon, ¼ red onion each, bay leaves and garlic. Tie the legs together with string. 4 Arrange the chickens on a large baking tray along with remaining red onion, drizzle with olive oil and dot with butter. Season and roast for 60–90 minutes, basting regularly with pan juices until the chicken is cooked and the juices run clear. Add the chickpeas to the pan for the last 20 minutes of cooking time. Serve warm with the roast potatoes and pan juices.

WHEAT- AND GLUTEN-FREE

WINE: Woolworths Ken Forrester Chenin Blanc 2019