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Roast Chicken Chickpea Stuffing Recipe

Gordon Ramsay's Roast Chicken with Chickpea Stuffing transforms a classic roast into a Mediterranean-inspired dish. The succulent chicken is stuffed with a flavorful mixture of mashed chickpeas, herbs, and aromatics, creating a unique twist on traditional stuffing while keeping the bird moist during roasting.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main
Cuisine French
Servings 4 servings
Calories 300 kcal

Ingredients
  

For the Roast Chicken

  • 4 lbs large free-range corn-fed chicken, giblets removed
  • Small bunch of tarragon leaves roughly chopped
  • 7 oz butter at room temperature
  • 3 heads garlic, halved horizontally
  • Olive oil for drizzling
  • Sea salt and freshly ground black pepper

For the Stuffing

  • 14 oz tin cooked chickpeas, drained and rinsed
  • 2 red chilies, sliced
  • 1 lemon, zested
  • 3 thyme sprigs, leaves only
  • Olive oil

For the Salad

  • 1 butter lettuce, washed
  • 1 lollo rosso lettuce, washed
  • 100 g baby spinach
  • 1 ripe avocado, peeled, stoned, and chopped

For the Dressing

  • 1 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp runny honey
  • 6 tbsp extra virgin olive oil

Instructions
 

Roast Chicken

  • Preheat Oven: Preheat your oven to a suitable temperature for roasting chicken (around 180°C/350°F).
  • Prepare Chicken: Rub the chicken with the chopped tarragon and softened butter. Season well with salt and pepper.
  • Add Garlic: Place the halved garlic heads in the chicken's cavity or around it in the roasting tin.
  • Drizzle with Oil: Drizzle olive oil over the chicken.
  • Roast: Place the chicken in the oven and roast according to its weight (usually about 20 minutes per 500g, plus an additional 20 minutes).

Chickpea Stuffing

  • Mix Ingredients: In a bowl, mix the chickpeas, sliced red chilies, lemon zest, and thyme leaves. Drizzle with olive oil.
  • Stuff Chicken: You can either stuff this mixture into the chicken before roasting or cook it separately in a baking dish.

Salad

  • Combine Lettuces: Tear the butter lettuce and lollo rosso into bite-sized pieces and mix with the baby spinach in a large bowl.
  • Add Avocado: Add the chopped avocado to the salad greens.

Dressing

  • Mix Dressing: Whisk the balsamic vinegar, Dijon mustard, runny honey, and extra virgin olive oil until well combined.
  • Dress Salad: Just before serving, toss the salad with the dressing.

To Serve

  • Serve the roast chicken with the chickpea stuffing alongside the big green salad.

Video

Notes

Season the cavity of the chicken generously with salt and pepper before adding the stuffing to ensure flavor penetrates throughout the meat while cooking.