Ingredients

Method

for the brine:
• 1 litre water
• 160 g fine salt
• 55 g brown sugar
• 2 T red wine vinegar
• 3 oranges
• 1 lemon
• 1 head garlic, halved
• 2 whole free-range chickens
• 4 T olive oil
• 100 g butter
• sea salt and freshly ground black pepper, to taste
• 2 x 400 g cans chickpeas, drained and rinsed
for the chorizo-and-lemon butter, combine:
• 120 g Woolworths smoked chorizo sarta, chopped
• 2 t smoked paprika
• 2 garlic cloves, chopped
• 150 g butter
• sea salt and freshly ground black pepper, to taste
• 1 lemon, zested and juiced
for the stuffing: lemon, halved
• 2 red onions, quartered
• 2 bay leaves
• 1 head garlic, halved

Method

Ingredients

1. To make the brine, combine the water, salt, sugar, vinegar in a large saucepan and bring to a simmer. Add the garlic and the juice and rinds of the oranges and lemon and remove from the heat. Place the chickens in a large container and pour over enough water to cover. Pour over the brine and chill overnight.
2. Preheat the oven to 200°C. Rinse the chickens under cold running water and pat dry using kitchen paper.
3. Gently loosen the skin from the chicken breasts and stuff the flavoured butter under the skin. Stuff the cavities with the halved lemon, 1⁄4 red onion each, bay leaves and garlic. Tie the legs together with string.
4. Arrange the chickens on a large baking tray along with remaining red onion, drizzle with olive oil and dot with butter. Season and roast for 60–90 minutes, basting regularly with pan juices until the chicken is cooked and the juices run clear. Add the chickpeas to the pan for the last 20 minutes of cooking time. Serve warm with the roast potatoes and pan juices.

Find more chicken recipes here.

Photograph: Andrea Van Der Spuy