CHICKPEA STUFFED CHICKEN
This is my wife's favourite recipe, she simply loves a cooked chook. She alternates between this and our chicken and brussel sprouts recipe and if I'm in the dog house I will combine the two together and I'm instantly forgiven.
It's pretty simple to make with delicious results. Honestly, roast chicken at a new level! The chickpeas envelope the chicken juices and garlic and just a hint of lemon. Serve with a salad or your as the main attraction for your Sunday Roast.
Ingredients
- 1 whole chicken
- 1-2 cans chickpeas depending on the size of your chicken
- 3 cloves garlic
- 1 lemon
- salt and pepper
- 1 tbsp your favourite chicken seasoning or salt and pepper
Instructions
-
Preheat the oven or grill to 200C.
-
drain the chickpeas and add to a mixing bowl. Chop the garlic and add to the chickpeas with salt and pepper and mix.
-
Prepare your chicken and place in a roasting tray. Stuff the carcass of the chicken with the chickpeas. Season the outside of the chicken with the rub or plenty of salt and epper.
-
Plug the chicken with the lemon and place the tray in the oven.
-
After half an hour baste the chicken.
-
At approximately an hour check the internal temperature of the chicken. When your at 75C remove the chicken from the oven.
-
Take the lemon out of the chicken and tip the chickpeas into the roasting pan with the leftover chicken juices. Use a masher to smash the chickpeas to a rough consistency - not completely mashed, but like a really rough hummus.
-
Carve the chicken and serve with the chickpeas.
