Lemon roast chicken with chorizo stuffing

Lemon roast chicken with chorizo stuffing

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(1 ratings)

Prep: 35 mins Cook: 1 hr, 45 mins


Serves 5

The Spanish-style stuffing in this roast chicken dish is packed with flavour and even more so if you make it ahead of time

Nutrition and extra info

  • stuffing only

Nutrition: per esrving

  • kcal760
  • fat35g
  • saturates10g
  • carbs46g
  • sugars18g
  • fibre5g
  • protein56g
  • salt1.9g
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  • 4 onions, 2 unpeeled and thickly sliced, 2 finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp olive oil, plus extra for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 tsp sweet smoked paprika
  • 4 lemon thyme sprigs
  • 1½ kg whole chicken



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 2 lemons, zested and then halved
  • 100g chorizo, diced



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 120g cooking chorizo, meat squeezed from the skins



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 175g fresh white breadcrumbs
  • 100g soft dried apricots, chopped
  • 4 tbsp chopped flat-leaf parsley
  • 1 large egg, beaten
  • 250ml glass white wine
  • 400ml chicken stock
  • sauteed potatoes and steamed broccoli, to serve (optional)



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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Comments, questions and tips

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28th Jul, 2016
Really liked the flavour combinations in the stuffing but couldn't see in the method what to do with the diced chorizo and sautéed onions?
9th Feb, 2020
Put it in the stuffing mix as stated
4th Oct, 2018
Is the stuffing just cooked on its own and not placed inside the chicken's cavity?
goodfoodteam's picture
12th Oct, 2018
Thanks for your question - yes, that's right!
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