Roast Chicken With Chorizo, Cauliflower & Onion Stuffing

Lets face it a good old roast chicken always goes down a treat but a great way to take it to the next level is by making some pimped up stuffing to go with. We got inspiration for this after seeing chorizo in a stuffing recipe but we have adapted it to make it Fitter Food friendly of course. Perfect for an Easter family roast or a roast in general to be honest.

Serves: 4

Prep: 15 Minutes

Cook: 90 Minutes


  • 1 heaped tsp of coconut oil
  • 2-3 chorizo sausages finely chopped
  • 1 onion finely chopped
  • 3 garlic cloves finely chopped
  • 1 medium cauliflower blitzed in the food processor until rice like
  • 3 tsp smoked paprika
  • 4 tsp thyme
  • Juice and zest of one lemon
  • 1 medium chicken
  • Small knob of butter to rub over the chicken
  • Himalayan salt and freshly ground black pepper


  1. Pre heat the oven to 200c.
  2. Heat the coconut oil in a pan on a medium heat and add the chorizo and cook for 2-3 mins until it starts to brown before adding the onion, stirring and cooking for another 3 mins until the onion softens.
  3. Now add the garlic, cauliflower, smoked paprika, thyme, lemon zest and juice and stir through and cook for about 5 mins.
  4. As this cooks through rub your chicken with the butter and once fully coated top it with the salt and pepper.
  5. Now using a spoon add the stuffing mixture inside the chicken, really cram as much in as you possibly can before placing the chicken in the oven.
  6. Cook on 200c for 30 mins to crisp the skin a bit then turn down to 175c and cook for a further 60 mins or until cooked.

Cooking time may vary depending on oven type.
If there is some of the stuffing mixture left over simply cook it a little longer in the pan and have as a chorizo and cauliflower rice side dish to another meal or add to this one of course.