- 1/2 lb chorizo, chopped
- Olive oil
- Whole chicken, ends of drumsticks and wingtips removed
- Onion, finely diced
- 3 cloves of garlic, sliced
- Dozen sprigs of fresh thyme
- Canellini beans (canned/jarred; drain them)
- Half-dried tomatoes (about 1/2 c)
- Large lemon
- Paprika (use bag of it from Indian spice drawer)
- 400 ml white wine
- 400 ml water
Preheat oven to 350.
Heat the chorizo in a pan. Add some olive oil once hot. Add the onion; fry until onions pick up the orange color of the chorizo.
Add garlic. Then the thyme: hold several sprigs in one hand, drag/pull the blossoms off with the other right into the pan.
Now add the drained canellini beans and salt and pepper. Mix, and add some half-dried tomatoes (like sun-dried but moistened – available in Italian section of the store). Cook for several minutes.
1. Put some salt and pepper into the cavity. Insert the stuffing and the whole lemon.
2. Pull the skin around the cavity to seal a bit. Drizzle olive oil on top, then salt, pepper, and 2 t paprika. Using your hands, rub the toppings all over the bird.
3. Pour white wine and water into roasting pan. Put the chicken in, and add the rest of the thyme sprigs around it.
4. Cover tightly with aluminum foil, and roast at 350 for an hour. Remove from oven, take off the foil, baste, and cook another 30 minutes to crisp the skin.
5. Take chicken out of the oven and place it on a serving platter. Remove lemon and squeeze it into the roasting pan. Whisk the sauce in the roasting pan, then sieve it for a fragrant, lemony juice.
6. Scoop the stuffing into a bowl, and mix with some of the roasting juices. Cut off the drumsticks, slice the meat and drizzle more of the juices onto the servings.