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50 minutes

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30 minutes

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15 minutes

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35 minutes

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40 minutes

Chorizo-and-barley stuffed chicken

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 11⁄4 hours

Ingredients

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

Method

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.

Browse more roast chicken recipes here

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Chorizo-and-barley stuffed chicken

Chorizo-and-barley stuffed chicken

Ingredients

Method