- (1) Pastured Chicken
- (1) Lemon
- Olive oil - for frying and coating chicken
- (1 heaped tsp) Paprika (sweet or smoked, as preferred)
- (1 3/4 cup) White wine
- (1) Pork Chorizo Sausage (Bulk)
- (1) Onion, finely chopped
- (2-3) Garlic cloves, finely sliced
- (1 bunch) Fresh thyme sprigs
- (2, 400g cans) Cannelini beans, drained and rinsed
- (10) Sun-dried tomatoes in oil, whole or sliced (as preferred)
- Sea Salt
- Freshly ground black pepper
**recipe courtesy of Gordon Ramsay
Preheat the oven to 325F
For the stuffing:
Heat a little olive oil in a large frying pan, add the chorizo and fry for about 5-8 minutes until cooked through.
Add the onion and cook until softened, then add garlic.
Cook for a further couple of minutes before adding the leaves from about 3 thyme sprigs.
Stir in the drained cannelini beans, seasoning well with salt and pepper.
Cook for a minute or two to warm through.
Add the tomatoes ad a couple of tablespoons of the oil they are stored in.
Stir to combine, then remove from the heat.
For the chicken:
Season the cavity generously with salt and pepper, then fill with the chorizo stuffing and place a whole lemon at the cavity opening, tucking an excess skin over it.
Drizzle the chicken with olive oil, sprinkle paprika, salt, and pepper all over.
Rub the now seasoned oil into the chicken skin
Pour the white wine and water into a roasting tray
Add the chicken and remaining sprigs of thyme
Cover with foil - making sure to seal the edges to steam the chicken and roast for 1 hours in the preheated oven
After 1 hour, remove the foil from the chicken. (Optional: baste with the roasting juices)
Turn the oven up to 400F
Roast for another 25-30 minutes until the skin is golden brown and the juices from thigh run clear
Remove from the oven and rest for at least 15 minutes before serving
Remove the lemon from the chicken cavity and squeeze the juice into the roasting pan juices.
Whisk together to create a light gravy- if you prefer a thicker gravy, reduce over high heat.