This Roast Chicken recipe has become my goto method of roasting chicken. Place the tarragon and butter under the skin, this keeps the breast moist as it cooks. The flavors of the stuffing gets absorbed into the chicken meat as the juices circulate evenly during cooking. This recipe now serves as a template for many delightful chicken recipes.
How to Make Gordon Ramsay Roast Chicken Chickpea Stuffing
This is the ultimate guide for how to prepare Roast Chicken, with Chickpea Stuffing and Salad. Now go gather your equipment and let’s start cooking.
Equipment Needed for Roast Chicken with Chickpea Stuffing Recipe:
- Chef’s knife
- Cutting board
- Roasting pan
1. Prepping Whole Chicken
Preheat the oven to 400°F.Season with salt and pepper inside of the chicken. Put tarragon and butter in a bowl and mix well until combined. Season with salt and pepper. Loosen the chicken skin by gently pushing your fingers underneath its skin. Then push the tarragon butter under the loosened skin so covering the whole crown.
2. Preparing the Stuffing
Place the chickpeas into a bowl, season with salt and pepper and add the chilies, lemon zest, thyme leaves and a dash of olive oil. Good mix. Spoon the chickpea mixture inside the chicken cavity and place the whole lemon at the entrance.
Put the garlic heads, cut side down, in a roasting tin. Place the chicken on top and drizzle with olive oil. salt, pepper the outside of the chicken and roast for 10-15 minutes, until turning golden and beginning to crisp up. Reduce the heat to 375°F and continue roasting for 1¼-1½ hours, until cooked through and golden all over.
Take lemon from the inside cavity of the bird and spoon the stuffing into a large bowl. Place the chicken on a warm platter, cover loosely with foil and set aside to rest for 10-15 minutes.
3. Making Salad and Dressing
Separate all the lettuce leaves and tear any really large ones into pieces. Place in a salad bowl along with the spinach and avocado.
Then put all the dressing ingredients except the oil into a bowl and whisk well. Add a pinch of salt and pepper, then add the oil and mix until emulsified. Set aside.
4. Getting Ready to Serve
Take the garlic out of the pan then squeeze the pulp into a sieve placed over the bowl of stuffing. Slice the roasted lemon in half and squeeze the juice over the garlic. Run the garlic and juice through the sieve with the back of a spoon.
Mash the entire contents of the bowl with a potato masher, add 1 tablespoon of the dressing. Mix well, then transfer to a serving bowl and drizzle with a little extra olive oil.
Then add 2 tbsp. of the dressing to the salad, toss, taste and adjust the seasoning to taste, adding a little more dressing if you need.
Serve immediately with roasted chicken and stuffing.
Gordon Ramsay Chicken Recipes
- Chicken Under a Brick with Herb GremolataHell’s Kitchen Brick Chicken recipe by Gordon Ramsay. You’ll first need to prepare the whole chicken by spatchcocking, which is simply removing the chicken’s backbone. Then the chicken goes into a hot pan skin side down.
- Bone-In Chicken Breast with Andouille Sausage Potato HashHell’s Kitchen Bone-In Chicken Breast recipe by Gordon Ramsay. The meat is completely exposed to the heat, could turn leathery and tough as it dries out during cooking. I love this recipe for it’s nicely browned crispy skin, which adds flavor, textural and, contrast any dish.
- Roast Chicken with Chickpea StuffingHell’s Kitchen Roast Chicken with Chickpea Stuffing recipe by Gordon Ramsay. Place the tarragon and butter under the skin, this keeps the breast moist as it cooks. The flavors of the stuffing gets absorbed into the chicken meat as the juices circulate evenly during cooking.
- Chicken Fricassee, with Mushrooms in White SauceHell’s Kitchen Chicken Fricassee, with Mushrooms in White Sauce recipe by Gordon Ramsay. Chicken Fricassee is French comfort food, made with wild mushrooms in a smooth white sauce. It’s served with herb sautéed potatoes.
- Gordon Ramsay Butcher Chicken Guide: Cutting, Cooking, and CravingThere was a time that supermarkets sold only one or two types of chicken, but these days your chicken buying options at supermarkets are seemingly unlimited. Should you buy a whole chicken or specific chicken parts such as breasts, legs, wings, or thighs? The whole chicken will be cheaper on a per-pound basis but will require more work in terms of butchering. Is the convenience of pre-cut chicken worth paying more?