This recipe is adapted from a Gordon Ramsay recipe that I first discovered while binge watching food shows. It has become a go-to recipe in our home for family dinners and for get togethers with friends. This recipe makes a home smell delicious, gives the hostess the opportunity to join in on the party and almost everyone eats chicken! Plus, the smashed chickpeas make a great side dish and ALL this in one roast pan.
Roast Chicken with Chickpea Stuffing
Prep time
Cook time
Total time
Author: Penny
Recipe type: Chicken
Ingredients
- ***FOR THE CHICKEN
- 1 whole chicken
- small bunch of tarragon, thyme, or sage chopped - I often use thyme as it is also used in the chickpea mash
- ⅓ cup butter, at room temperature
- 4 heads of garlic, halved horizontally
- 4 onions, cleaned and halved horizontally
- olive oil, for drizzling
- salt and pepper
- ***FOR THE STUFFING
- 1 can chickpeas, drained and rinsed
- 1 red Anaheim pepper, seeds removed and sliced - you can use any pepper for the stuffing and you can adjust the quantity based on how hot you want the dish to be. Anaheims are on the mild side.
- 1 lemon, zested
- 5 thyme sprigs, leaves only
- olive oil
Instructions
- Heat the oven to 400 degrees.
- Combine the herbs and butter. Lift the skin off the breast and legs and push the herb butter between the skin and meat. Using your fingers, push on the skin to spread the butter over the top side of the bird. Season the skin and the inside of the chicken with salt and pepper.
- Drizzle some oil (about 2 tablespoons) on a baking dish large enough to hold the chicken (both glass and metal would work) and place the garlic and onions with cut sides down on the pan and drizzle generously with more olive oil.
- In a medium bowl, combine the chickpeas, peppers, lemon zest, thyme and give them a generous coating with olive oil. Season with salt and pepper and mix well. Use the mixture to stuff the cavity of the chicken (use your muscles!!!) and use the lemon to close the cavity and keep the stuffing in.
- Place the stuffed chicken on the onions and garlic and coat it with a tablespoon of olive oil. Bake the chicken for about 15 to 20 minutes and then reduce the heat to 350 degrees and cook for about 1 hour (depends on the size of your chicken). Once the chicken is nicely golden and temperature measured with a meat thermometer reaches 175 degrees.
- Let the chicken rest for about 10 minutes and then empty stuffing into a bowl. Remove the garlic and onions from the pan and stain the pan drippings into the bowl. Empty your strainer and then use it to press the roasted garlic and onions through. Include the garlic/onion purée to the bowl and roughly mash the chickpeas with a fork. Mix well and season with salt and pepper to taste.
- Carve chicken and serve each portion with some of the chickpea mash and some bread or pita.
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