Roast chicken with chorizo and thyme stuffing

Heat the oven to 200°C/400°F/gas 6

Making the stuffing: Heat the butter in a saucepan until melted. Toss in the onion and chorizo. Put a lid then cook until soft for about 8 to 10 minutes over low heat.

Turn off the heat. Add the chopped herbs and breadcrumbs then sprinkle with salt and pepper. Allow to cool down.

Place the stuffing inside the chicken, without filling it completely. Put the chicken in a roasting tray then rub the butter all over the skin. Season with sea salt and freshly ground black pepper. Put in the oven for about 1 hour 30 minutes to 2 hours. The chicken is completely cooked when juices run clear after you poke the thickest part of the thigh with a fork or a skewer. If the chicken browns too quickly, cover with foil.

Move the chicken to a serving dish and set aside while keeping warm.

Making the gravy: Heat the roasting tray over medium heat. Pour in half of the stock, bring to the boil and deglaze with a whisk. Transfer to a bowl or a Pyrex jug and remove the fat.

Tip into a small saucepan then pour in the remaining stock and the thyme leaves. Bring to the boil and sprinkle with salt and pepper.

Carve the chicken. Serve alongside the gravy, stuffing, potatoes and vegetables.