Chorizo and bean stuffed chicken
Gordon Ramsay's Stuffed Roast Chicken
Prep Time
15 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 40 mins

Roast Chicken stuffed with chorizo and cannellini beans

Course: Main Course
Cuisine: American
Keyword: chicken dinner recipes, whole chicken recipes
Servings: 4
Author: Jackie
  • 1 tablespoon + 1 teaspon of olive oil
  • 6 oz of ground chorizo
  • ½ onion diced
  • 3 cloves of garlic minced
  • 2 plum tomatoes diced
  • 14 oz of cannellini beans drained
  • 7 sprigs of thyme divided
  • 4-6 pounds of whole chicken
  • 1 lemon halved
  • 1 tablespoon of paprika
  • 2 teaspoons of oregano
  • salt and pepper to taste
  • 1 cup of your favorite white wine
  • 1 cup of water
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large pan over medium high heat, warm 1 teaspoon of oil and add chorizo and onions to the pan. Cook 4-5 minutes, or until chorizo is cooked through.
  3. Next, add in garlic, tomatoes, beans and 3 sprigs of thyme (whole or remove stems), and salt and pepper to taste. Cook an additional 2-3 minutes.
  4. Add the juice of half a lemon. Remove from heat.
  5. Take a large chicken, pat it dry with paper towels. Moisten the chicken with remaining olive oil and season with salt, pepper, paprika, and oregano.
  6. Stuff the cavity of chicken with chorizo and bean mixture (there may be mixture left over, put to the side to serve). When bean mixture is in, add the other lemon half, open side facing in, and tie legs closed together with kitchen twine.
  7. Place chicken, breast side up on a baking rack, in a baking dish. Add wine and water to the pan, cover with aluminum foil and bake for a hour.
  8. After an hour, remove foil, continue baking for a half hour or until chicken juices run clear and chicken is fully cooked.
  9. Serve.