- 80 g smoked chorizo sausage, diced
- 2 brinjals, diced
- ½ cup roughly chopped flat-leaf parsley
- 4 cloves garlic, finely chopped
- juice and zest of 1 lime
- 4 T butter, softened
- 1 whole free-range chicken
- 1 T olive oil
- 1 T smoked Spanish paprika
- 2 T Maldon sea salt
Preheat the oven to 180°C.
In a mixing bowl, combine the chorizo, brinjal, parsley, garlic, lime juice and 2 T of the butter. Spoon the mixture into the cavity of the chicken.
Carefully separate the chicken skin from the flesh and, using your fingers, push the remaining butter together with the lime zest into the space created.
Lightly drizzle the chicken with the olive oil, then sprinkle with the paprika and salt.
Roast for an hour, or until the skin is crisp and the juices run clear.
Cook’s note: Every so often, spoon the released juices over the chicken while it roasts to ensure the flesh retains its succulence.