Stuffed Roasted Chicken 1. Start with the stuffing: Peel the chorizo ??(Spanish chorizo), chop it into pieces, add some oil to the pan and fry, then add some chopped onions and garlic and stir-fry everything, then add thyme, Italian white

Cannellini beans, salt., semi-dried cherry tomatoes (to add a little sweetness to the filling) 2. Cut off the joints at the bottom of the chicken legs. The chicken legs will shrink back when roasted and they will look good when they come out.

Season the inside of the chicken with salt&pepper and fill it with stuffing. Add a whole lemon to seal the butt. Season the skin of the chicken with salt&pepeer, olive oil and peprika (sweet paprika), spread evenly with your hands 3. Place in the baking pan

Add 400 ml of water and white wine, add chicken, a large amount of thyme, and wrap tightly with tin foil.

Bake in the oven at 180 degrees for one hour, remember to preheat.