Serves: Serves 6 to 8
- 5–5.5 lbs. whole chicken (free range)
- 12 slices of chorizo
- 3 cloves garlic
- 12 Fingerling potatoes
- 8 pearl onions
- 6 button mushrooms
- ½ tsp. thyme
- 1–2 whole bay leaves
- Olive oil
- ½ tsp. salt
- ½ tsp. ground pepper
- Paring knife
- Kitchen twine
- Baking dish
- Chef’s knife
- Paper towels
- Preparation time: 15 minutes
- Cooking time: 45 minutes
- Cooling time: 15 minutes
- Total cooking time: 1:15
I invite you to try a twist on the classic roasted chicken with a touch of Spain. The chicken is all the more delicious thanks to the chorizo. This dish will brighten any Sunday dinner with family or friends.
You can vary the spiciness of the chorizo, but always go for high-quality chorizo without too much fat. Turn the chicken over in the oven to allow the juices to circulate and to prevent the chicken from drying out. -Chef Guillaume Gomez, Palais de l'Elysée
Preparing the chicken and the chorizo
Coat the chicken with olive oil, coating your hands as well. Carefully run your hand between the flesh and the skin, being careful not to tear it. Slide 4 chorizo slices between the skin and the flesh of each breast.
Cut 4 chorizo slices in half and slide along the thigh and the drumstick.Take the remaining slices and cut into quarters. Season the chicken cavity with salt and pepper and stuff with the remaining chorizo, adding the thyme, bay leaf and a crushed garlic clove.
Add the button mushrooms, washed and with stems removed. Tie the chicken with kitchen twine, attaching its feet and the parson’s nose, so that the stuffing remains in place. Cut off the extra twine.
Cooking the chicken
Place the chicken in a large baking dish and massage it with olive oil. Season with salt and pepper on all sides. Place the chicken on one side and cook in the oven at 400°F/205°C for 10 minutes. Turn the chicken with tongs and cook for another 10 minutes.
Preparing the vegetables
Peel, wash and halve the shallot. Peel the pearl onions and cut them in half horizontally. Set aside with the shallot.
Crush the remaining garlic cloves without peeling them and set aside with the onions.
Wash and quarter the potatoes. Wash again and pat dry with a paper towel. Set aside with the onions.
Cooking the vegetables
Remove the chicken from the oven, turn it onto its back and baste it with the cooking liquid. Add the vegetables to the dish, cut side down.
Season with salt and pepper, sprinkle with thyme and cook in the oven for an additional 30–40 minutes depending on the size of the chicken. While it is cooking, baste it 2–3 times and stir the vegetables.
Remove the chicken from the oven. Set aside on a plate and remove the twine. Carefully remove the stuffing and set aside in a covered dish.
Place the whole chicken on a serving plate. Gently stir the vegetables in the baking dish to coat with the cooking liquid. Remove and arrange the vegetables around the chicken. Lightly coat the chicken with the remaining cooking liquid and serve with the stuffing.