Recipe

Spanish-style roast chicken

A traditional roast chicken with delicious stuffing and buttery, tender flesh is a wonderfully economical dinner and a mouth-watering Spanish-inspired version never goes out of style. Serve it up with zucchini.

  • 15 mins preparation
  • 1 hr 45 mins cooking
  • Serves 4
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Ingredients

Spanish-style roast chicken
  • 1.6 kilogram whole chicken
  • 2 cup (500ml) chicken stock
  • sliced red capsicum, zucchini chunks and red onion wedges, to serve
Butter
  • 2 clove garlic, crushed
  • 1 teaspoon smoked paprika
  • generous pinch saffron threads
  • 2 tablespoon finely chopped sun-dried tomatoes
  • 125 gram soft butter
Stuffing
  • 60 gram butter
  • 100 gram chorizo, chopped
  • 1 red onion, finely chopped
  • 1 red capsicum, finely chopped
  • 1 clove garlic, crushed
  • 2 cup fresh breadcrumbs
  • 1/2 cup chopped parsley

Method

Spanish-style roast chicken
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Make butter; combine garlic, paprika, saffron threads, sun-dried tomatoes and butter in a medium bowl. Spoon onto a sheet of baking paper, roll up to form a log and twist the ends to seal.
  • 3
    Make stuffing; heat butter in a large frying pan over medium heat; add chorizo, onion, capsicum and garlic, and cook until softened. Stir in breadcrumbs and parsley. Season to taste.
  • 4
    Remove and discard any fat from cavity of chicken. Pat cavity and skin dry with paper towel. Tuck wings under body.
  • 5
    Run fingers between skin and the breast meat. Spoon half the flavoured butter under skin; push through skin to cover breast and tops of drumsticks and thighs.
  • 6
    Fill cavity with stuffing. Season chicken all over with sea salt flakes and freshly ground black pepper. Tie legs together with kitchen string. Put your preferred vegetables (we've used sliced red capsicum, zucchini chunks and red onion wedges) into base of a large roasting dish and pour over the chicken stock.
  • 7
    Place chicken, breast-side up, on top of vegetables; cover with remaining butter. Roast for 15 minutes, then reduce oven to 180°C (160°C fan-forced); roast for a further 1½ hours until chicken is cooked through, basting occasionally with pan juices. Serve.

Notes

Not suitable to freeze or microwave.

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