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.
- 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
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.