One day, when I was lounging around the house, I stumbled across Gordan Ramsay's Ultimate Cookery course and found myself watching one episode after another. I only knew Chef Ramsay as the foul-mouthed angry chef from "Hell's Kitchen," but after watching his cooking course, I realized that he is actually very talented. In his show, he showcases 100 recipes that he claims you can stake your life on. I decided to put his claim to the test and prepared his roasted chicken with chorizo stuffing. After watching the video and preparing the dish myself, my respect for Gordon Ramsay has reached another level; the dish is just that good.
Roasted Chicken with Chorizo Stuffing
- 1 teaspoon olive oil
- 6 ounces chorizo sausage diced
- ½ onion diced
- 2 cloves garlic minced
- ½ cup sun dried tomatoes half-dried
- 14 oz cannellini beans rinsed and drained
- 1 teaspoon fresh thyme
- 1 whole chicken 4-5 lbs
- 1 lemon
- 1 tablespoon olive oil
- 1 tablespoon paprika
- salt and pepper
- 1 cup white wine
- 1 cup water
- 4 sprigs thyme
- Preheat oven to 350 degrees F.
- Heat olive oil in a saute pan over medium-high heat. Add chorizo and saute until browned, about 3-4 minutes. Add onion, garlic, sun-dried tomatoes, beans, and thyme. Season with salt and pepper. Reduce heat to medium and cook until vegetables have softened about 7-8 minutes. Remove from heat.
- Rinse chicken and pat dry with paper towels. Stuff the cavity with the sausage mix. Place the lemon in the cavity and tuck the legs together to hold the stuffing and lemon inside.
- Rub olive oil on the outside of the chicken. Season with paprika, salt, and pepper. Place chicken in a roasting pan. Pour wine and water in the pan with the thyme sprigs. Cover the chicken with aluminum foil and roast the chicken for 1 hour.
- Remove foil and continue cooking the chicken for 30 minutes or the internal temperature reads 160 degrees F. Remove chicken from the oven and let rest for 15 minutes.
- Remove the lemon and stuffing the cavity. Cut the lemon in half and squeeze the juice into the cooking juices. Strain and skim the fat.
- Break down the chicken, cutting the breast, thighs, and drumsticks. Drizzle the strained juices onto the chicken and stuffing. Serve.
**Helpful tips and common mistakes
For anyone looking for a turkey substitute for Thanksgiving, this roasted chicken with chorizo stuffing is the perfect dish! You have your stuffing and meat in one dish, cutting your prep and cooking time.
Start by making the stuffing for the chicken. Just by looking at the list of ingredients, you know it's going to be incredibly tasty. Sundried tomatoes, chorizo, cannellini beans, and thyme, I mean, how can you go wrong? For this recipe, make sure to buy smoked, fully-cured chorizo and not the uncured kind. If you're not a fan of chorizo, substitute with another type of sausage, preferably spicy! Simmer all of the ingredients together until the vegetables are tender and stuff the chicken along with a lemon.
I'll admit, I've always been hesitant to prepare any stuffed meats because of the horror stories I've heard. Now I know that if you stuff the chicken with warm stuffing, the chicken will not dry out (this also applies to stuffed turkey).Thanks, Gordan!
Roast the chicken for one hour covered and another 30 minutes uncovered. Once the internal temperatures reach 165 degrees, rest the chicken for 15 minutes, allowing the juices to permeate throughout. For the final touch, squeeze that lemon with the delicious chicken juices and drizzle that on top.
Just by the stuffing alone, I knew that this dish would be a winner. The sweet and tart sun-dried tomatoes with the spicy chorizo and hearty beans served with perfectly seasoned, juicy chicken is the perfect dinner. Drizzling the au jus on top rounds out the dish by adding back the natural juices into the food. Gordon Ramsay, you were right, I can stake my life on this recipe.
For more chicken inspiration check out this spicy chicken pilaf recipe!