Gordon Ramsay’s Roast Chicken Stuffed With Chorizo And Cannellini Beans Recipe [+Tips & Tricks]

Gordon Ramsay’s Roast Chicken Stuffed With Chorizo and Cannellini Beans is a masterclass in bold, rustic flavors-melding juicy roast chicken with the spicy depth of chorizo and the creamy comfort of cannellini beans for a showstopping centerpiece that’s as soulful as it is satisfying.

What Is Gordon Ramsay’s Roast Chicken Stuffed With Chorizo And Cannellini Beans

This dish takes the humble roast chicken to extraordinary heights by infusing it with the smoky intensity of Spanish chorizo and the velvety texture of cannellini beans. It’s a full-flavored, one-pot roast that balances richness and earthiness.

Ramsay, known for elevating classics with a culinary punch, transforms traditional roast chicken into a Mediterranean-inspired feast where the stuffing isn’t just inside-it flavors the entire bird from the inside out. As the chicken roasts, its juices mingle with the spicy, garlicky oils of the chorizo, creating a self-basting effect that keeps the meat tender and succulent.

Gordon Ramsay’s Roast Chicken Stuffed With Chorizo And Cannellini Beans Recipe

Ingredients Needed

To pull off this flavor-packed dish, you’ll need:

Main Ingredients:

• 1 whole free-range chicken (about 1.5-2 kg)
• 150g spicy Spanish chorizo, diced
• 1 can (400g) cannellini beans, drained and rinsed
• 2-3 garlic cloves, minced
• 1 onion, finely chopped
• 1 lemon, halved
• 1 bunch fresh thyme or rosemary (or a mix of both)
• Olive oil
• Salt and freshly ground black pepper

Optional additions for extra depth:

• A splash of white wine or chicken stock for roasting
• Smoked paprika (to enhance the Spanish flavor profile)
• A handful of cherry tomatoes or red peppers, added around the chicken for color and sweetness

Equipment Needed

• Roasting pan or ovenproof skillet (large enough to fit the bird and sides)
• Tongs or a meat fork for turning
• Aluminum foil
• Sharp chef’s knife
• Cutting board
• Mixing bowl
• Basting brush (optional, but great for glazing)

How To Make Gordon Ramsay’s Roast Chicken Stuffed With Chorizo And Cannellini Beans?

1. Prepare the stuffing:

   • In a skillet over medium heat, cook the diced chorizo until it releases its paprika-tinted oils and becomes slightly crispy.
   • Add the chopped onion and garlic, cooking until softened and aromatic.
   • Stir in the cannellini beans and cook gently until everything is coated in the chorizo oil. Season with a touch of salt and pepper.

2. Prepare the chicken:

   • Preheat your oven to 200°C (400°F).
   • Pat the chicken dry with paper towels and season it generously inside and out with salt and black pepper.
   • Stuff the cavity with the warm chorizo and bean mixture, along with a halved lemon and a few sprigs of thyme or rosemary.
   • Tie the legs together with kitchen twine to keep everything inside and to ensure even roasting.

3. Roast the chicken:

   • Drizzle olive oil over the bird and rub it all over with your hands to coat.
   • Place in a roasting pan and roast for about 1 hour 15 minutes, or until the juices run clear when pierced between the thigh and breast.
   • Baste the chicken halfway through with its own rendered juices or a splash of white wine to boost flavor and moisture.
   • If the skin darkens too quickly, tent loosely with foil during the final 20 minutes.

4. Rest and serve:

   • Remove from the oven and rest for 10-15 minutes before carving.
   • Serve with the stuffing spooned out, the crispy skin gleaming, and perhaps a rustic hunk of crusty bread to mop up the juices.

Expert Tips

• Don’t rush the browning of the chorizo; it’s the flavor foundation. Render it slowly to extract the most color and taste.
• For ultra-crispy skin, air-dry the chicken in the fridge uncovered for an hour before roasting.
• You can add the drained bean mixture under the bird instead of in it for a crispier texture.
• If you have time, marinate the chicken with olive oil, lemon zest, garlic, and herbs for a few hours ahead to deepen the flavor.
• Leftovers are a gift: shred the meat into soups, wraps, or a warm bean salad the next day.

Gordon Ramsay’s Roast Chicken Stuffed With Chorizo And Cannellini Beans is more than just a meal-it’s a celebration of robust flavors, contrasting textures, and culinary finesse. It captures everything great about rustic cooking: simplicity, warmth, and soul.

Whether you’re feeding a Sunday crowd or elevating a weeknight dinner, this dish brings comfort and flair in every bite. Once you try it, regular roast chicken just won’t taste the same.

Easy Recipe Variations For Gordon Ramsay’s Roast Chicken Stuffed With Chorizo And Cannellini Beans

Gordon Ramsay’s take on roast chicken is already bursting with bold Mediterranean flavor-earthy cannellini beans, smoky chorizo, garlic, and rosemary. But there’s so much room to play. Here are some stunning, yet simple variations that let you personalize the dish while keeping its rustic charm intact:

1. Swap the Chorizo:

• Spicy Andouille: Crank up the heat with this Cajun-style sausage for a Southern-inspired twist.
• Italian Sausage: For a mellower flavor, sweet or hot Italian sausage pairs beautifully with beans and herbs.
• Vegetarian Option: Use a smoked paprika-spiked plant-based sausage to retain that smoky essence without meat.

1. Different Beans, Different Vibe:

• Butter Beans: Larger and creamier, they lend a decadent texture that’s ideal for those who want more richness.
• Chickpeas: For a nuttier bite and more body, chickpeas bring earthy robustness that works well with lemon zest and thyme.
• Lentils: Want a French-inspired version? Swap beans for cooked green lentils, and stir in caramelized shallots and Dijon mustard.

1. Herb and Citrus Fusion:

• Lemon and Thyme: Add lemon zest to the bean stuffing and stuff whole thyme sprigs inside the cavity for a brighter finish.
• Smoked Paprika and Orange: A Spanish-inspired variation-use orange zest and a pinch of smoked paprika in the stuffing.

1. Change the Roasting Liquids:
   Try roasting the bird over a shallow bath of dry white wine, chicken stock, or even cider. The liquid keeps the chicken juicy and gives you a flavor-packed base for gravy.

2. Go Butter-Crazy:
   For extra indulgence, loosen the skin of the chicken and stuff in a mixture of soft butter, garlic, lemon zest, and parsley. As it roasts, it bastes the meat from the inside out.

Best Practices To Store Leftovers

The best part of this dish?

It stores incredibly well, making leftovers a goldmine for quick meals throughout the week.

1. Cool Down Promptly:
   Let the chicken and stuffing cool to room temperature (no longer than 2 hours out). Transfer into shallow containers for quicker cooling in the fridge.

2. Separate for Efficiency:
   Store the chicken meat (off the bone) in one airtight container, and the chorizo-bean stuffing in another. This makes it easier to reheat evenly and keeps textures intact.

3. Refrigeration:
   Keep leftovers in the refrigerator for up to 3-4 days. Make sure everything is tightly sealed to avoid absorbing other fridge odors.

4. Freezing:
   This dish freezes brilliantly. Portion into freezer-safe containers or zip-top bags.

   Label and freeze for up to 3 months. When reheating, allow it to thaw in the fridge overnight first for best texture.

5. Reheating:
   Use a skillet or oven (at 350°F/175°C) instead of the microwave to reheat, especially for the chorizo-bean mix-it re-crisps the sausage and revives the flavors. Add a splash of stock or water if it looks dry.

What Goes Well With Roast Chicken Stuffed With Chorizo And Cannellini Beans?

This bold and hearty dish shines on its own but can be elevated even more with the right accompaniments. Here are some top-notch pairings:

1. Side Dishes:

• Charred Greens: Broccolini or asparagus grilled with olive oil, lemon, and sea salt add a lovely bitterness to contrast the richness.
• Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes tossed with honey and rosemary echo the dish’s rustic appeal.
• Crispy Potatoes: You can’t go wrong with roasties-try smashed potatoes baked until golden and sprinkled with smoked sea salt.

1. Breads:

• Rustic Sourdough: Use it to mop up all those glorious juices and bits of chorizo and beans.
• Garlic Bread: For something a little more indulgent, a crusty garlic bread adds crunch and a touch of decadence.

1. Salads:

• Arugula Salad with Lemon Vinaigrette: Peppery greens, shaved parmesan, and a zippy dressing bring freshness and balance.
• Tomato and Red Onion Salad: Bright, juicy, and simple-great when the dish needs a summer-ready side.

1. Wine Pairing:

• Red: Try a Spanish Rioja or a medium-bodied Pinot Noir-both have enough acidity to cut through the fat and enough earthiness to match the beans.
• White: A bold, oaky Chardonnay or a crisp Verdejo complements the garlic and herbs without overwhelming the palate.

Conclusion

Gordon Ramsay’s Roast Chicken Stuffed With Chorizo and Cannellini Beans is the kind of dish that tells a story: one of rustic comfort, bold flavor, and family-style sharing. Its adaptability makes it a dream for home cooks-whether you’re entertaining guests or simply jazzing up a weekday dinner.

The vibrant chorizo mingles with creamy beans, the chicken emerges golden-skinned and juicy, and the aromas that fill your kitchen will draw everyone to the table. With simple variations, smart storage, and perfect pairings, this dish goes from a weekend centerpiece to a weeknight savior and beyond.

So, go ahead-roast it, stuff it, tweak it, and most importantly, savor every bite.

FAQs

What Type Of Chorizo Is Best For This Recipe?

For this dish, a firm, cured Spanish chorizo is ideal. It adds a smoky, paprika-rich depth of flavor and holds up well during roasting, maintaining its texture inside the chicken cavity.

Do I Need To Pre-cook The Cannellini Beans Before Stuffing Them Into The Chicken?

If you’re using canned cannellini beans, there’s no need to cook them further-just rinse and drain them before mixing with the chorizo. If using dried beans, they must be soaked and fully cooked beforehand.

What Size Chicken Works Best For Stuffing In This Recipe?

A whole chicken weighing around 1.6 to 2 kilograms (3.

5 to 4.5 lbs) is perfect. It’s large enough to hold the stuffing and still cook evenly without drying out.

How Long Should I Roast The Chicken, And At What Temperature?

Preheat the oven to 200°C (400°F). Roast the stuffed chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 75°C (165°F) in the thickest part of the meat.

Can I Prepare The Stuffing In Advance?

Yes, the chorizo and cannellini bean stuffing can be prepared up to a day in advance. Store it in an airtight container in the refrigerator, and bring it to room temperature before stuffing the chicken.

Is It Necessary To Truss The Chicken Before Roasting?

Trussing the chicken is recommended. It helps the bird cook evenly, retains the stuffing, and improves presentation. Use kitchen twine to tie the legs together and tuck in the wings.

Can I Substitute The Cannellini Beans With Another Type Of Bean?

Yes, you can use other creamy white beans like Great Northern or navy beans. Avoid firmer beans like kidney or black beans, which won’t blend as smoothly with the chorizo.

What Side Dishes Pair Well With This Roast Chicken?

Roasted root vegetables, garlic mashed potatoes, or a simple arugula salad with lemon vinaigrette complement the savory richness of the stuffed chicken beautifully.

How Can I Tell If The Stuffing Is Cooked Through?

Insert a meat thermometer into the center of the stuffing. It should reach at least 75°C (165°F). Also check for sizzling juices and no pinkness in the surrounding meat.

What Should I Do With Leftovers From This Recipe?

Leftover chicken and stuffing can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in the oven or microwave. The stuffing also works well stirred into soups or served over toast.