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Spanish-style roast chicken
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1.2kg whole chicken
1 tsp olive oil
1 tsp smoked paprika
50g Waitrose Sun-dried Tomatoes in oil
1 onion, finely chopped
125g wholemeal breadcrumbs
25g rolled oats
1 medium essential Waitrose Free Range Egg, beaten
400g can cannellini beans, drained and rinsed
120g Cooks’ Ingredients Diced Chorizo
1 red pepper, diced
1. Preheat the oven to 200°C, gas mark 6. Place the chicken in a roasting tin. Mix 1 tsp oil into the paprika and spread over the chicken skin. Roast for 1 hour 10 minutes.
2. Meanwhile, heat 1 tbsp of the tomato oil in a frying pan and fry the onion for 2-3 minutes. Stir into the breadcrumbs with the oats, egg and sun-dried tomatoes. Mould into 8 balls and place on a greased baking tray.
3. Add the beans, chorizo and pepper to the roasting tray with the chicken and place the stuffing balls on the shelf below. Cook for a further 20 minutes or until the chicken is cooked through with no pink meat.
4. Remove the chicken to rest, then move the stuffing balls to the top shelf and cook for a further 10 minutes until golden. Serve the chicken with the chorizo mixture and stuffing balls.
Typical values per serving:
This recipe was first published in June 2016.