- 1 whole free-range chicken
- Sea salt and freshly ground black pepper, to taste
- 1 x 400 g can haricot beans, drained
- 1 x 250 g packet Woolworths Heat and Eat barley
- 100 g chorizo, chopped
- 2 cloves garlic, smashed
- 1⁄4 cup Italian parsley, chopped
- 2 T butter
- 2 cups verjuice
Preheat the oven to 200°C. Pat the chicken dry all over (including the cavity) using kitchen paper. Place in a roasting pan and season.
Mix the beans, barley, chorizo, garlic and parsley. Place the stuffing in the chicken cavity, then rub the outside of the bird with butter.
Pour the verjuice around the chicken and roast for 45 minutes, then reduce the temperature to 180°C and roast for a further 30 minutes, or until tender.
Remove from the oven, flip the chicken over and rest for 30 minutes covered with foil. Serve with the stuffing, verjuice and a Caesar salad.
Cook's note: This is my version of 'chicken mayo'. I love the creamy mayo with the crispy bread and succulent chicken.
I learnt my best roast chicken tip from Australia’s Maggie Beer years ago: rest the cooked chicken upside down to let the juices run into the breast, making it beautifully moist.