Yields6 Servings
Prep Time15 minsCook Time1 hr 45 minsTotal Time2 hrs
Ingredients
 1 whole chicken
 Salt and freshly milled pepper
 2-3 tbsp fresh thyme
 ¼ cup Saint Sebastian Extra Virgin Olive Oil
 ¼ cup butter
 ½ link chorizo, peeled and roughly crumbled/broken into small pieces
For the stuffing
 1 can (410 g) chickpeas, drained
 Salt and freshly milled pepper
 Finely grated zest of a lemon
 2 tbsp Saint Sebastian Balsamic Vinegar
 1 tsp chilli flakes or fresh chilli *optional
 2 tsp freshly chopped thyme
 1 tsp ground cumin
 2 tsp Saint Sebastian Extra Virgin Olive Oil
For roasting
 1 whole lemon
 2 tbsp Saint Sebastian Extra Virgin Olive Oil
 Salt and pepper
To serve
 Roasted baby potatoes
 A handful of fresh basil
Directions
1

Preheat oven to 200°C.

2

Season the inside of the chicken with salt and pepper.

3

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.

4

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.

5

Arrange the lemon slices all around the chicken, drizzle the chicken with olive oil and season with salt and pepper.

6

Roast for 10-15 minutes at 200˚C, until it starts turning golden and begins to crisp up.

7

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

Ingredients
 1 whole chicken
 Salt and freshly milled pepper
 2-3 tbsp fresh thyme
 ¼ cup Saint Sebastian Extra Virgin Olive Oil
 ¼ cup butter
 ½ link chorizo, peeled and roughly crumbled/broken into small pieces
For the stuffing
 1 can (410 g) chickpeas, drained
 Salt and freshly milled pepper
 Finely grated zest of a lemon
 2 tbsp Saint Sebastian Balsamic Vinegar
 1 tsp chilli flakes or fresh chilli *optional
 2 tsp freshly chopped thyme
 1 tsp ground cumin
 2 tsp Saint Sebastian Extra Virgin Olive Oil
For roasting
 1 whole lemon
 2 tbsp Saint Sebastian Extra Virgin Olive Oil
 Salt and pepper
To serve
 Roasted baby potatoes
 A handful of fresh basil
Chickpea Stuffed Roasted Chicken
IngredientsDirections