Food

Chorizo, oregano and lemon stuffed chicken with nectarine rice

A spin on the classic roast chook.
6
30M
1H 5M
1H 35M

Spin classic roast chook into flavour-packed individual roasts brimming with addictive stuffing on a bed of fluffy nectarine rice salad. 

Looking for more recipes that use chicken thigh?

Ingredients

RED WINE VINAIGRETTE

Method

1.

Preheat oven to 180°C fan-forced (200°C conventional). Combine chorizo, breadcrumbs, oregano and lemon zest in a bowl. Season.

Run your thumb between skin and flesh of each chicken thigh to form a pocket. Fill with chorizo mixture.

2.

Put chicken into a baking dish. Season. Roast for 20 minutes. Reduce temperature to 160°C fan-forced (180°C conventional). Add lemon halves to dish.

Bake for a further 45 minutes or until chicken is browned and tender. Spoon over any pan juices. 

3.

Meanwhile, put water into a medium saucepan. Bring to boil over high heat. Add rice. Reduce heat to low.

Cover and simmer for 12 minutes or until tender and liquid is absorbed. Set aside for 10 minutes. Remove cover. Fluff rice with a fork. Set aside to cool completely. 

4.

For Red wine vinaigrette, whisk vinegar, oil and mustard together in a jug. Set aside.

5.

Meanwhile, heat oil in a small frying pan on medium heat. Cook onion, stirring occasionally, for 10 minutes or until softened. 

6.

Put cooled rice in a large bowl. Add celery, nectarine, herbs, feta, olives and half of the cooked onion. Drizzle with dressing and season. Toss to combine.

Arrange on a serving platter and top with remaining cooked onion. 

7.

Serve chicken with extra lemon cheeks and nectarine rice salad.

Is it a good idea to cook stuffing inside a chicken?

It is a good idea to cook stuffing inside a chicken as it gives great flavour to both the meat and the additional stuffing. However, you do have to be careful and ensure that your oven is at a high enough temperature to cook off any bacteria that may be present. 

Does stuffing a chicken keep it moist?

Stuffing under the chicken skin, like in this recipe, is a great way to infuse more flavour into your dish. It will also keep your chicken meat, whether it is breast or thigh, moist and juicy.

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Roast lemon chicken

Roast Tuscan chicken with corn and sage stuffing

Roast herb chicken and vegetables

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