Chorizo-stuffed roast chicken

Chorizo-stuffed roast chicken

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  • 8
  • Easy
  • 30 minutes, plus overnight brining
  • 1 1⁄2 hours
  • Woolworths Ken Forrester Chenin Blanc 2019


  • 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

Cooking Instructions

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

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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  • default
    Katherine Hofmeyr
    January 20, 2021

    It’s not clear from the above where these ingredients come in:

    4 T olive oil
    100 g butter
    sea salt and freshly ground black pepper, to taste

    Are they part of the brine?