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Roast chorizo chicken with chokoes and mushrooms
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Try this easy and flavorful one-pan baked chicken for a delicious Sunday roast alternative.
Ingredients:
  • 20g butter
  • 1 small brown onion, chopped
  • 1 garlic clove, crushed
  • 120g chorizo
  • 375.00 ml fresh breadcrumbs
  • 1 tsp finely grated lemon rind
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • 2 x 1.6kg whole chickens
  • 20g butter, melted, extra
  • 18.40 gm chilli oil
  • 4 medium chokoes, peeled, seeded, cut into wedges
  • 250g cup mushrooms, halved
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced and lightly grease a large roasting pan.
  • In a frying pan over medium heat, melt butter. Add onion, garlic, and chorizo, stirring occasionally for 6 minutes until onion softens. Transfer mixture to a bowl and add breadcrumbs, rind, and parsley to the chorizo. Stir to combine, then season with salt and pepper. Allow to cool before using.
  • Rinse the chickens thoroughly, including their cavities, under cold running water and pat dry with paper towel. Trim any excess fat. Stuff one chicken cavity with stuffing and leave the other plain. Tie the legs together with kitchen string, place both chickens in a pan, brush with extra butter, season, and roast for 1 hour 10 minutes until cooked through.
  • Combine chili oil, choko, and mushroom in a bowl, then spread onto a baking tray lined with baking paper. Roast for 30 minutes, or until vegetables are tender.
  • Take the chickens out of the oven and place them on a warm plate, saving some plain chicken for chicken noodle soup. Cover with foil and let them rest for 10 minutes before serving.

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