Level up your roast chicken recipe with this perfectly sweet and savoury stuffing - it infuses the chook with extra flavour.
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Preheat oven to 180°C. Place the couscous in a heatproof bowl and pour over the boiling water. Cover and set aside for 5 mins or until liquid is absorbed. Uncover and use a fork to separate the grains. Set aside to cool completely.
Cut the pumpkin into 5 wedges. Reserve 4 wedges. Peel the remaining wedge and cut into 1cm pieces. Finely chop 1 onion. Cut remaining onion into wedges.
Heat a medium frying pan over medium heat. Add the chorizo and cook, stirring, for 2 mins or until golden brown. Add the chopped pumpkin and chopped onion and cook, stirring, for 5 mins or until tender. Transfer to a large heatproof bowl. Add the couscous, dates, pepitas, lemon rind and half the lemon juice. Add the egg and stir to combine. Season.
Use paper towel to pat the chicken cavity dry. Spoon the chorizo mixture loosely into the cavity. Use kitchen string to tie the legs together. Place chicken on a wire rack in a large roasting pan. Place any remaining chorizo mixture into greased ramekins or a greased muffin pan.
Place the oil, paprika, oregano and remaining lemon juice in a small bowl. Whisk to combine. Brush half the oil mixture evenly over the chicken. Roast for 45 mins or until golden brown.
Place capsicums, pumpkin wedges and onion wedges in a large bowl. Brush with the remaining oil mixture. Arrange capsicum mixture in the roasting pan under the chicken on the rack. Season. Return to the oven with the extra chorizo mixture and roast for a further 45 mins or until chicken is cooked through and vegetables are tender and caramelised. Set the chicken aside for 10 mins to rest.
Slice the chicken and divide among serving plates. Serve with capsicum mixture, green salad, oregano, lemon and extra chorizo mixture.