Roast Chicken with Chorizo, Sourdough and Sage Stuffing
Chicken and chorizo are just so good together. If you’re looking for a change from your classic roast, this recipe will give you some robust flavours to try.
You can really get creative with the stuffing. Herbs are lovely to use, as well as onion, which you can rely on to boost the flavour as it bakes. I tend to leave the bread component of the stuffing a little chunky to give it more texture. This stuffing injects so much flavour into the dish and is a perfect match for chicken, which is still the main feature of the dish so it’s important to get the cooking spot-on.
To avoid dryness and get some colour on the skin, basting the chicken with the pan juices a couple of times during the cook always works for me, especially if you’re not making a gravy out of it. Don’t let these tasty bits go to waste!
Ingredients (serves 4)
1.8kg fresh free range chicken, (adjust cooking time according to the weight of the chicken)
250gms sourdough bread, roughly torn into small pieces
Zest of 1 lemon
2 chorizo, diced into small pieces
1 small bunch of fresh sage, approx. 12 leaves, finely chopped
3 sprigs of rosemary, finely chopped
1 onion, peeled and finely diced
Freshly ground pepper
1½ tablespoons olive oil
Baby spinach, sautéed, and roast potatoes (optional)
1. Take your chicken out of the fridge 30 minutes before cooking to bring to room temperature. Pat the skin dry with paper towel;
2. Pre-heat oven to 180 degrees fan forced;
3. To make the stuffing, heat a drizzle of olive oil in a pan on medium heat and sauté the chorizo. You don’t need much oil as the chorizo will release some oil as it cooks. After 3-4 minutes you will get good colour on the chorizo;
4. Turn down to a low heat and add the onions. Sauté until they are softened but not browned. Add the sage, rosemary and sourdough and further sauté for 2 minutes. Transfer to a bowl and allow to cool slightly. Add a tablespoon of olive oil to help combine ingredients together, as well as seasoning it with salt and pepper;
5. Spoon the stuffing into the chicken cavity firmly and place the chicken in a roasting tin. Drizzle a little olive oil over the skin of the chicken and sprinkle with some salt and pepper;
6. Place in the oven and roast for 45 minutes per kilo plus 20 minutes, or until cooked, basting occasionally. To check whether the chicken is fully cooked, stick a skewer into the thigh, the juices should run clear;
7. When cooked, transfer the chicken to a board and allow to rest for 10-15 minutes, covered firmly with foil;
8. Carve the chicken as desired and spoon the stuffing out of the chicken into a serving bowl. Add the roast potatoes, sautéed spinach and the carved chicken onto a platter and serve.
Dana Sims is a Sydney-based food and prop stylist who has grown up in the Eastern Suburbs and loves to create delicious food for entertaining and family. She is inspired by the fresh produce we have access to here in Sydney. For ideas, recipes and styling inspiration, check out her Instagram, @stone_and_twine.