Lemon Roast Chicken With Chorizo Stuffing Recipes

LEMON ROAST CHICKEN WITH CHORIZO STUFFING

Steps:

• Heat oven to 200C/180C fan/gas 6. Lay the sliced onions in the middle of a roasting tin. Mix the oil with 2 tsp paprika and leaves from one of the thyme sprigs. Rub all over the chicken, sit it on top of the onions and season well. Push 3 of the lemon halves inside the cavity, cover the chicken loosely with foil and roast for 45 mins.
• Meanwhile, make the stuffing. Cook the diced chorizo over a low-medium heat until crisp and plenty of oil has collected in the pan. Scoop out the chorizo to cool, and tip the chopped onions into the pan. Soften gently for 15-20 mins, then tip into a bowl to cool.
• Rub together the cooking chorizo meat and the breadcrumbs, as if you were rubbing butter into flour to make pastry. When the breadcrumbs are all orange, mix in the cooked chorizo and onions, apricots, parsley, leaves from another thyme sprig, remaining paprika, the lemon zest and egg. Squeeze over the juice from the remaining lemon half, season with lots of pepper, then use your hands to squish everything together really well.
• Grease a small roasting tin and push in the stuffing, roughing up the surface with a fork - this will create lots of crispy bits. Tear over the remaining thyme sprigs.
• After 45 mins, remove the foil from the chicken and pour the wine and stock into the tin. Reduce oven to 180C/160C fan/ gas 4 and put the chicken back in with the stuffing on a shelf below. Roast for another 45 mins until the juices between the legs and body run clear.
• Rest the chicken for 15 mins while you bubble the pan juices to reduce a little, then carve and serve with the stuffing, reduced juices, and sautéed potatoes and steamed broccoli, if you like.

ROAST CHICKEN STUFFED WITH CHORIZO

Steps:

• Preheat the oven to 250°F.
• First, make the stuffing. Heat a little olive oil in a large frying pan, add the chorizo and fry for about 3 minutes until turning golden. Add the onion and cook for a minute or two until softened, then add the garlic-Cook for a further couple of minutes before adding the leaves from thyme sprigs. Stir in the cannellini beans, seasoning well. Cook for a minute or two to warm through. Add the tomatoes and a couple of tablespoons of the oil they are stored in. Stir to combine, then remove from the heat.
• Now prepare the chicken. Season the cavity with salt and pepper, then fill with the chorizo stuffing and place a whole lemon at the cavity opening, tucking any excess skin over it. Drizzle the chicken with olive oil, sprinkle over the paprika, and season with salt and pepper. Rub into the chicken skin.
• Pour the wine and about 7oz. of water into a roasting tray and season. Add the chicken and the remaining sprigs of thyme, then cover with foil and roast for 1 hour in the preheated oven.
• After 1 hour, remove the foil from the chicken, baste with the roasting juices and turn the oven up to 400°F. Roast for another 25-30 minutes until the skin is golden brown and the juices from the thigh run clear. Remove from the oven and rest for 15 minutes before serving.
• Remove the lemon from the chicken cavity and squeeze the juice into the pan juices. Whisk together to create a light gravy if you prefer a thicker gravy, reduce over high heat.

LEMON ROASTED CHICKEN

Steps:

• Zest the yellow rind of the lemon. Cut the lemon in half and juice half of the lemon into a small bowl. Add the rind, olive oil, softened butter, garlic, salt and pepper. Stir well (the mixture should be fairly thick).
• Gently lift the skin from the chicken breasts and place about 1 tablespoon of the butter mixture under the skin. Massage it evenly across the breasts.
• Cover the skin of the chicken with the remaining butter mixture. Refrigerate for 30-45 minutes.
• Preheat oven to 425°F. Slice the remaining lemon half and place it inside the chicken along with ½ an onion. Tie the legs together. Place the chicken in a shallow pan breast side up and place in oven.
• Turn oven down to 375°F and bake for 1 ¼ hours or until the inner thigh reaches 165°F.

GORDON RAMSAY'S STUFFED CHICKEN RECIPE

Steps:

• Heat oil in a pan and add the chorizo to it. Cook it for about 3 minutes until it turns golden brown.
• Then, add onions to it and cook them for about 2 minutes. After that, add the garlic and cook for another couple of minutes
• When it's cooked, add thyme leaves, cannellini beans, sea salt, and pepper to it
• Cook them for a minute or two and then stir in the tomatoes along with some of the oil they were stored in.
• Stir them for a minute and then remove the pan from heat.
• Stir them for a minute and then remove the pan from heat
• Take the whole chicken and season its cavity with salt and pepper. Then, fill the cavity with the chorizo stuffing and also place one whole lemon inside it.
• Drizzle olive oil over the chicken and sprinkle cayenne pepper, salt, and pepper over it. Rub the oil and seasoning so that all the chicken gets covered with it. Also, rub the remaining thyme leaves over it.
• Take a roasting tray and pour wine and 200 ml water in it. Also, add a bit of seasoning
• Place the chicken on the tray and cover it with foil.
• Place the chicken on the tray and cover it with foil.
• After an hour, take the chicken out of the oven and remove the foil. Turn the temperature of the oven up to 200℃. Also, baste the chicken in the juices from the pan.
• Place the chicken without the foil in the oven and roast it for another 30 minutes.
• When it is roasted, take it out and let it rest for 15 minutes
• Take the lemon out of the cavity and squeeze it into the juices in the tray.
• You can whisk the juices over low heat in a pan to make gravy.
• Cut the chicken and serve it with the gravy. Your roasted stuffed chicken is ready.