Andalusia Roast Chicken with Stuffing
Andalusia Roast Chicken with Stuffing



  • 1.2kg whole chicken
  • 1 tsp olive oil
  • 1 tsp smoked paprika
  • 50g sun-dried tomatoes in oil
  • 1 chopped onion
  • 125g brown breadcrumbs
  • 25g oats
  • 1 egg, beaten
  • 400g tin of butter beans, drained
  • 120g diced chorizo
  • 1 red pepper, diced
  • Preheat the oven to 200C. Place the chicken in a deep roasting tin, mix 1 tsp of oil into the paprika and smear all over the chicken. Roast for 70 mins. Meanwhile, fry the onion for 3 mins in the oil from the sun-dried tomatoes, then stir the onion, oats, breadcrumbs, egg and sun-dried tomatoes together, and mould into 8 balls. Place on a baking tray.
  • Add the chorizo, pepper and beans to the roasting tray with the chicken and place the balls on the shelf below. Cook for 20 mins more, or until the chicken is cooked through. Remove the chicken to rest and cook the stuffing for 10 mins more. Serve the chicken with the beans and chorizo mixture, the stuffing balls, and your choice of sides.
90 mins
4 serving

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