Roast Chicken With Chorizo Stuffing

Hello fellow internet nerds and bloggers!
As most of you know, I LOVE Chorizo! It is the best sausage in the world and goes with everything! Its amazing in omelette's for breakfast, in lunch and its even better in dinners. Which is why the other day I felt like cooking a roast chicken (because honestly, who doesn't love a good home-cooked roast) but I also felt like some Chorizo. So I was pondering how to combine the two loves and then I thought of a Roast Chicken with Chorizo Stuffing! So I then jumped online to get an idea of how people have made this before and got some ideas for myself...

Ingredients:
1 large chicken (cavity cleaned and preferably organic or free range)
2-3 Spicy Chorizo (you can have a less spicy version but I love a little chilli kick) - found in the deli or fridge section of the supermarket
1 red onion - finely diced
Breadcrumbs - about a handful
1 lemon - juiced
2 pieces of roast capsicum (from deli) - diced
1 egg yolk
Parsley - chopped
Shallots - chopped
Salt and Pepper

Preheat oven to 200/180 if fan-forced. Get chicken ready and set aside. Hopefully its cavity should be cleaned out but just get a paper towel and dab the inside of the cavity to remove excess blood and juice.
Chop the Chorizo up into small but rough pieces and place in a bowl. Add the egg yolk, diced onion, breadcrumbs, capsicum, parsley, shallots and salt and pepper to taste and mix together with hands. Make sure its all mixed well.
Grab the chicken and gently stuff with the mixture, packing it tightly but being very careful not to tear any of the chickens skin or you will end up with a dry chicken.
If you have any skewers then fold over the skin of the chicken around the bum and close with skewers. If not, then with some cooking twine gently fold the skin over to close and pull the two legs together and tie the legs together over the boniest part of the leg which is toward the end. This should keep the cavity closed enough to keep the flavor and juices in.
Place the chicken in a greased baking dish and cover in lemon juice (this makes the skin crunchy) along with salt and pepper and a bit of olive oil too.
Place in the oven for anywhere between 1.5 hours to 2 hours. Test the chicken by piercing the thigh and if the juices come out clear, the chicken is cooked.

With any roast I cook veggies too. Sweet potato, potato, carrots and parsnip were my veggies of choice for this roast and it was perfect. Chop them and place them in the oven at the same time as the chicken with some olive oil to stop them from sticking to the base of the pan.
A good redwine gravy would go perfectly with this too but as I am still to perfect my gravy I wont post one up hahaha.

I hope you enjoy!

Raya X