Preheat oven to 200°C.
Season the inside of the chicken with salt and pepper.
Place the thyme, olive oil and butter in a bowl and mix until combined. Season with salt and pepper. Loosen the skin of both chicken breasts by gently pushing your fingers underneath it. Now push the thyme mixture under the loosened skin so that it covers the whole crown, then carefully press the chorizo under the skin so it covers the surface of the chicken.
To make the stuffing, put the chickpeas into a bowl, season and add the lemon zest, balsamic vinegar, chillies, thyme, cumin, and a dash of olive oil. Mix well. Spoon the chickpea mixture inside the chicken cavity and carefully place in a roasting tray.
Arrange the lemon slices all around the chicken, drizzle the chicken with olive oil and season with salt and pepper.
Roast for 10-15 minutes at 200˚C, until it starts turning golden and begins to crisp up.
Reduce the heat to 180°C and continue roasting for 1¼-1½ hours, until cooked through and golden all over. Serve with baby potatoes.
Ingredients
Directions
Preheat oven to 200°C.
Season the inside of the chicken with salt and pepper.
Place the thyme, olive oil and butter in a bowl and mix until combined. Season with salt and pepper. Loosen the skin of both chicken breasts by gently pushing your fingers underneath it. Now push the thyme mixture under the loosened skin so that it covers the whole crown, then carefully press the chorizo under the skin so it covers the surface of the chicken.
To make the stuffing, put the chickpeas into a bowl, season and add the lemon zest, balsamic vinegar, chillies, thyme, cumin, and a dash of olive oil. Mix well. Spoon the chickpea mixture inside the chicken cavity and carefully place in a roasting tray.
Arrange the lemon slices all around the chicken, drizzle the chicken with olive oil and season with salt and pepper.
Roast for 10-15 minutes at 200˚C, until it starts turning golden and begins to crisp up.
Reduce the heat to 180°C and continue roasting for 1¼-1½ hours, until cooked through and golden all over. Serve with baby potatoes.
