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1
Pre-heat the oven to 180C/350F/Gas mark 4.
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2
First make the stuffing, melt 25g of the honey spread in a saucepan with the olive oil, then add the onion, garlic and chorizo, cover with a lid and cook on a low hear for 8-10 minutes or until the onions are soft but not browned.
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3
Take off the heat, then stir in the thyme and breadcrumbs.
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4
Season to taste with salt and pepper then allow to cool.
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5
Spoon the cooled stuffing into the chicken cavity and place the chicken in a roasting tin.
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6
Smear the remaining honey spread over the skin of the chicken and sprinkle with some salt and pepper.
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7
Place in the oven and roast for about 1 hour and 30-45 minutes (allowing about 20 minutes per 450g/1 lb), until cooked, basting occasionally.
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8
if it begins to look quite dark while cooking, cover with some foil.
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9
To check whether the chicken is fully cooked, stick a skewer into the thigh with a spoon placed underneath to catch the juices, the juices should run clear.
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10
Also the legs should feel quite loose on the bird.
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11
When cooked, transfer the chicken to a serving plate and leave to rest, covered with foil and in the oven at the lowest temperature.
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12
This will keep the chicken warm while you make the gravy or sauce,
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13
Spoon the stuffing out of the chicken into a serving bowl or onto a plate.
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14
Carve the chicken and serve.
