Roast Chicken with Chickpea Stuffing

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
• Bowl
• Roasting pan
• Whisk
• Ricer

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.

Roast Chicken with Chickpea Stuffing

3 from 67 votes

Course: MainCuisine: French

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

30

minutes

Gordon Ramsay making Roast Chicken with Chickpea Stuffing

Ingredients

• 1 large chicken about 4.5 lb. without giblets

• 1 Bunch Tarragon, Leaves chopped

• 1 cup butter, room temp

• 3 Bulbs of garlic, horizontally cut in half

• 1.5 oz. Olive oil

• Sea salt to taste

• Ground black pepper to taste

• For the Stuffing

• 1 can 15 oz. chickpeas, rinsed

• 2 red peppers, sliced

• 1 lemon, zested

• 3 thyme sprigs, leaves only

• 3 tbsp Olive oil

• For The Salad

• 1 Head butter lettuce

• 1 Red Italian Lollo Rosso lettuce

• 4 oz. Baby Spinach Leaves

• 1 Avocado, Chopped

• For The Dressing

• 1 tbsp. balsamic vinegar

• 1 tbsp. Dijon mustard

• 1 tbsp. honey

• 6 tbsp. virgin olive oil

Directions

• 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.
• Make 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.
• 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.
• 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.

Recipe Video

Notes

• Adapted from Gordon Ramsay Hell’s Kitchen

Check out Chicken Breast with Andouille Sausage Potato Hash

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