Roast Chicken with Chorizo Stuffing

This Chorizo Stuffing is a delicious and tasty alternative to a traditional chicken stuffing. The chorizo stuffing can be made in advance or frozen, and it works equally well with our rolled pork shoulder.

March 23, 2018
: 4-6
: 20 min
: 2 hr
: 2 hr 20 min
: Easy

The combination of chorizo and apricots gives this stuffing a great flavour profile.


  • 1 whole free range chicken (2.2 - 2.4kg) 
  • 2 tbsp olive oil
  • 1 tsp flaked sea salt
  • 1tsp smoked paprika
  • 2 thyme sprigs, leaves removed
  • Stuffing
  • 180g cooking chorizo (sausage meat squeezed from skins)
  • 1 tbsp olive oil
  • 2 onions, peeled and roughly chopped
  • zest and juice of half a lemon
  • 125g fresh white breadcrumbs
  • 100g soft dried apricots, halved
  • 15g flat leaf parsley
  • 2 thyme sprigs, leaves removed
  • 1 large egg
  • ¼ tsp salt
  • freshly ground black pepper
  • Step 1 Pre-heat your oven to 190’C/ 170’C fan.
  • Step 2 To make the stuffing use a food processor to make the breadcrumbs. Then add all the other ingredients to the processor bowl and chop until like a sausage meat consistency. Push down into the cavity of the chicken.
  • Step 3 Mix the olive oil with the paprika, sea salt and leaves from the thyme sprigs and rub all over the chicken. Place on a roasting tray and roast for approximately 2 hours.
  • Step 4 Allow the chicken to rest for 10 mins then serve with roasted vegetables and sautéed, diced potatoes.