Delicious magazine's classic roast chicken with chorizo and red onion stuffing

SERVES 2-3 TAKES 20 MINUTES TO MAKE AND 1 1/2 HOURS TO ROAST The Mediterranean-style stuffing gives this classic roast chicken a flavour-packed punch. 500g chorizo roughly chopped 1 small red onion, finely chopped 40g fresh white breadcrumbs 3 pieces roasted red pepper in oil, drained and chopped 3 tbsp chopped fresh flatleaf parsley 1 free-range egg yolk 1.5kg whole free-range chicken 1 lemon, quartered 2 tbsp plain flour 150ml red wine 600ml chicken stock, hot 1. Preheat the oven to 200°C/fan180°C/gas 6. Mix together the chorizo, onion, breadcrumbs, red pepper, parsley and egg yolk, then season. Loosen the skin at the neck end and pack in the stuffing, forming a nice rounded shape. Fold the skin back down and secure it underneath the bird with a skewer or a couple of cocktail sticks. 2. Pop the lemon quarters into the body cavity. Season the chicken, put in a roasting tin and cook for 1 1/2 hours, until golden and cooked through. Rest for 5 minutes. Meanwhile, strain the juices and fat from the roasting tin and allow to settle. Skim off all but 3 tablespoons fat. Put the tin back on the hob, add the 3 tablespoons fat and whisk in the flour. Stir in the wine and bubble rapidly, then add the pan juices and stock, and cook for 10 minutes until thickened. Carve the chicken and serve with the gravy and some roast potatoes and green beans, if you like. PER SERVING (BASED ON 3) 604kcals, 15.9g fat (4.5g saturated), 87.8g protein, 23.1g carbs, 3.2g sugar, 2.2g salt WINE NOTE It’s got to be Spanish red here! Tempranillo is the best partner; try a Rioja Reserva or Navarra style.