Stuffing chorizo under the skin adds a smoky, spicy flavour. The extra fat makes the chicken skin crispier and the roast succulent.

Chorizo and sage roast chicken

Serves 4-6 

Ingredients

1 (about 1.3kg) large free-range chicken
Salt and milled pepper
¾ coil (150g) chorizo sarta, chopped very finely
½ cup butter + extra for basting
2 tsp ground cumin
1 tsp smoked paprika
½ punnet (10g) sage, chopped + extra fried leaves for serving
6 sprigs thyme, leaves picked + extra for serving
2 lemons, zested
1 lemon, juiced
Herbed bulgur wheat, rice or roast potatoes, for serving 

Method

1. Season chicken all over, cover and set aside for 20 minutes to bring to room temperature (this ensures it cooks evenly.)
2. Combine chorizo with butter, spices, herbs, lemon zest and juice.
3. Blitz mixture in a food processor.
4. Loosen skin of chicken and rub a generous layer of butter mixture under skin and over breast and drumsticks.
5. Tie legs together with butcher’s string.
6. Roast chicken at 200°C for 55–65 minutes, basting every 15 minutes with a little butter,until golden-brown and skin is crisp. (If it’s browning too fast, cover with foil.) 
7. Serve chicken drizzled with pan juices and topped with sage, thyme and a side of your choice.

Flavour check-list 

Salty: butter, seasoning
Fat: chicken, chorizo, butter
Sweet: paprika
Acidity: lemon
Heat: chorizo 

Recipe & styling: Liezl Vermeulen
Photography: Donna Lewis

Also read: 4 festive sides for your roasts 

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