The chorizo stuffing and the spice mix give this classic roast chicken a flavour-packed punch. This recipe was produced by Bord Bia.


Roast Chicken:

  • I x 2kg chicken
  • 50g butter
  • 100g chorizo, skinned and cubed
  • 1 onion, peeled and finely chopped
  • 1 tablesp. thyme leaves, chopped
  • 1 tablesp. parsley leaves, chopped
  • 3 sage leaves, chopped
  • Salt and freshly ground black pepper
  • 150g breadcrumbs
  • 1 onion, roughly chopped
  • 500mls stock or water
  • 1 tablesp. flour

Spice Mix:

  • 1 teasp smoked paprika
  • 1 teasp. garlic granules
  • 1 teasp. cumin
  • Salt and freshly ground black pepper
  • 1 tablesp. rapeseed or olive oil


Set the oven to Gas Mark 4, 180°C (350°F).

To make the stuffing:

  • Melt the butter in a good sized saucepan. 
  • Fry the onion for 3-4 minutes until it begins to soften then add the chorizo and cook for another minute or two. 
  • Place the breadcrumbs in a medium sized bowl.
  • Remove the onion and chorizo from the heat and add them to the bowl with the breadcrumbs. 
  • Add in the herbs and seasoning. 
  • Stir well to mix.
  • Allow the stuffing to cool before packing it into the body cavity of the chicken. Fold over any loose skin to close. Secure with a cocktail stick.

To make the spice mix: 

  • Mix the smoked paprika, garlic granules, cumin, salt, a little pepper and a tablespoon of oil in a small bowl.
  • Then brush this over the body and legs of the chicken.
  • Place in a roasting tin. 
  • Add the chopped onion to the tin then pour in 150ml of the water or stock. 
  • Reserve the rest for the gravy.
  • Cover loosely with tin toil and place in the preheated oven.
  • After 1 hour, remove the foil from the chicken, baste with the roasting juices.
  • Roast, uncovered, for another 20 minutes until the skin is golden brown and the juices from the thighs run clear.
  • Remove from the oven, place the chicken on a carving board and keep warm while you make the gravy.

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