The Spanish Lemon Roast Chicken With Stuffing Of Chorizo

The Spanish Lemon Roast Chicken With Stuffing Of Chorizo

The first thing you will like about this recipe is the color, and the clear juice that makes it not only look exciting but also taste delicious. The recipe is made in Spanish style with lots of stuffing to give it the maximum flavor. The chicken is cooked for a long time especially for the juice and to make it tender. This recipe is all that you need to enjoy your weekend maximum.

Now Go Through The Recipe And Share Your Experience If You Try It:

Preparation Time – 35 Minutes
Cooking Time – 1 Hour And 45 Minutes
Total Time Taken To Prepare This Recipe – 2 Hour And 20 Minutes
Servings – 5
Level – Easy

Ingredients Needed To Prepare This Recipe:

• Olive oil – 2 teaspoon + extra for greasing
• Onions – 4 (2 finely chopped and the other 2 thickly sliced)
• Lemon thyme sprigs – 4
• Sweet smoked paprika – 3 teaspoon
• Whole chicken – 1 ½ kg
• Diced chorizo – 100 gram
• Lemons – 2 (zest and then halved)
• Fresh white breadcrumbs – 175 gram
• Cooking chorizo – 120 gram (meat should be squeezed from the skins)
• Chopped soft dried apricots – 100 gram
• Beaten large egg – 1
• Chopped flat leaf parsley – 4 teaspoon
• White wine – 250 ml of glass
• Chicken stock – 400 ml
• Steamed broccoli – for serving
• Sautéed potatoes – for serving

Direction On How To Prepare This Recipe:

Step 1

Set the oven at 200 degree Celsius. Keep the sliced onion in the center of a roasting tin. Take a bowl and add 2 teaspoon of paprika with one leaf of the thyme sprigs. Mix and then rub this mixture all over the chicken. When the chicken is all rubbed with the mixture, place on top of the onions and then season once properly. Now take the lemon halves and push each inside the chicken cavity. Next, cover the chicken with a foil. Keep the covering loose. Once covered, roast for about 45 minutes.

Step 2

In the meantime, you can prepare the stuffing of the chicken. Place a pan on heat and cook the diced chorizo in it. The setting should be medium to high. Continue cooking until the chorizo has turned crispy and there is collected lots of oil in the pan. Remove the chorizo from the pan and allow to cool. You can add the chopped onions to the oil till then. Stir cook the onion until soft. Do this for 15 to 20 minutes and then remove this also in a bowl.

Step 3

Add the coking chorizo meat and the breadcrumbs. Mix the two as if you are rubbing the flour and butter in order to prepare the pastry. When the breadcrumbs have turned orange in color, transfer into the cooked chorizo, apricots, and leaves from the thyme sprigs, parsley, egg, lemon zest, remaining paprika and onions. Mix all these ingredients properly and then squeeze the juice from the leftover half lemon. When the juice is added, season with lots of pepper or add as per your taste. You may add all these ingredients with a spatula but the best option is to use your hands. Keep on mixing until there are remaining no lumps.

Step 4

Now comes another most important step of the recipe i.e. the cooking part. Take a small roasting pan and grease its surface with oil. When the oiling part is done, add the stuffing. Use a fork to make the surface rough. This is helpful in creating lots of crispy bits of the mixture. Now add the last part of the remaining thyme sprigs to this mixture.

Step 5

You must have forgotten that you had left the chicken after the first step. Check when 45 minutes are over. Remove the foil from the surface of the chicken and add the wine and the stock into roasting tin. Mix well with the other ingredients and then shift into the oven with the temperature of about 180 degree Celsius. Rather than setting instantly, you must prefer presetting the oven. Now keep the chicken into the stuffing on the lower shelf. Allow to roast for another 45 minutes. This is useful in creating lots of delicious juice. After 45 minutes, the juice will run clear from the legs and the body of the chicken.

Step 6

Now that you have prepared the chicken, done with the stuffing and other important steps, there is one lasts thing to do, which is giving the final shape to the recipe. You must remove the chicken from the roasting pan and place aside to chill for some time. Till then, heat the stuffing. Allow it to bubble and to reduce the juice. Finally carve and serve into a platter with the chicken. Pour the juice at the top of the chicken. Do keep the sautéed potatoes and the steamed broccoli beside it. This is to make the recipe even delicious and healthy.



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