Roasted Chicken With Chickpea Stuffing
This roasted chicken is packed with flavor from a tarragon butter rub, chickpea stuffing, and roasted veggies. Finished with a Honey Dijon vinaigrette.
If you’re craving a cozy, flavorful roast chicken recipe with a bold twist, this smoky roasted chicken with chickpea stuffing will blow you away! Think crispy golden skin, juicy meat, and a stuffing packed with smoky, citrusy, herby goodness. It’s simple enough for weeknights but fancy enough to wow guests at your next dinner party.
What’s the Inspiration Behind This Dish?
I was inspired by watching Gordon Ramsay’s Home Cooking—credit to the culinary king! But, I added my own flair to make this recipe truly special. The smoky chickpea stuffing takes center stage, blending roasted garlic, fresh herbs, lemon, and just the right kick of spice.
So, grab your apron, and let’s make a roast chicken recipe so good you’ll want to keep it on repeat!
Ingredients for Roasted Chicken with Chickpea Stuffing
For the Chicken:
- A whole chicken, brought to room temperature for even roasting.
- Salt and pepper for seasoning the inside and outside.
- Tarragon butter for a burst of herbaceous flavor—blend softened butter with tarragon (fresh or dried).
- A fresh lemon, halved—one half goes inside the chicken, and the other is for squeezing over the top.
For the Chickpea Stuffing:
- Chickpeas, canned and rinsed, bring a hearty, protein-rich base.
- Smoked paprika adds a deep, smoky layer of flavor.
- Red chilies (like jalapeño or Anaheim), finely chopped for a subtle kick of heat.
- Bright lemon zest for a burst of fresh citrus.
- Fresh thyme for an earthy, fragrant touch.
- Honey Dijon Vinaigrette to tie everything together with tangy-sweet perfection.
For the Veggie Base:
- Carrots, roughly chopped for sweetness.
- Fennel or parsnips, bringing a slightly sweet and earthy depth.
- Shallots or a large yellow onion for caramelized, savory goodness.
- Whole garlic bulbs, with the tops sliced off to roast into golden, mellow richness.
- A drizzle of olive oil for roasting.
- A splash of white wine to deglaze the pan and add complexity.
Recipe Substitutions And Notes
- If you are no a fan of chickpeas–as my daughter says “gross”– try lentils. If they are dry, which is how I usually see them, make sure you cook them first. Dry beans contain lectins, which are toxic and can cause food poisoning.
Step-by-Step: How to Make the Best Roast Chicken with Smoky Chickpea Stuffing
- Prep the Chicken
Preheat your oven to 400°F. Pat the chicken dry, season the cavity generously with salt and pepper, and set aside. Drying the chicken helps the skin crisp up beautifully. - Get That Butter Under the Skin
Gently loosen the skin over the chicken breasts and thighs. Rub that tarragon butter directly under the skin and all over the outside. This trick locks in moisture while giving the chicken incredible flavor. - Stuff the Bird
In a mixing bowl, combine chickpeas, smoked paprika, chilies, lemon zest, thyme, salt, and pepper. Spoon the mixture into the chicken cavity until it’s full. Any extra stuffing? Toss it around the pan for even more flavor-packed bites later! - Add the Veggies and Garlic
In a roasting pan, arrange carrots, fennel, shallots, and garlic bulbs. Drizzle everything with olive oil and season with salt and pepper. Place the stuffed chicken on top, breast side up. - Roast Like a Pro
Roast the chicken uncovered for 30 minutes, then carefully pour ¼ cup white wine into the pan to deglaze. This step releases all those caramelized bits into the pan juices, creating a mouthwatering sauce. Continue roasting for another 30-45 minutes, or until the internal temperature of the chicken reaches 165°F. The skin should be golden, crisp, and irresistible. - Let It Rest and Mash the Chickpeas
Remove the chicken from the oven and let it rest for 10-15 minutes. This helps the juices redistribute, keeping every bite tender.
While it rests, squeeze the roasted garlic cloves into a bowl. Add the chickpeas from the chicken cavity, a splash of pan juices, and a squeeze of lemon juice. Mix in the Honey Dijon Vinaigrette and lightly mash everything together. Leave some chickpeas whole for that perfect texture.
Serving Suggestions: A Flavorful Roast Chicken Dinner
Carve the chicken and serve it alongside the smashed chickpea stuffing and those caramelized roasted veggies. For extra flair, drizzle everything with the pan juices.
Pair this roast chicken masterpiece with crusty bread or a light green salad dressed with a lemon vinaigrette. Want a wine pairing? Go for a crisp Chardonnay or a dry Riesling to balance the smoky and citrusy flavors.
This roast chicken recipe is perfect for Sunday dinners or even when you’re hosting and want something comforting yet impressive. It’s hearty, packed with flavor, and the smashed chickpea stuffing gives it a unique twist that’ll have everyone asking for seconds. Enjoy!
Georgie’s Pro Tips for Perfect Roast Chicken
Why This Roast Chicken Recipe Stands Out
This isn’t just another roast chicken—it’s a showstopper packed with bold flavors and unique textures. The smoky chickpea stuffing adds a protein-rich, plant-forward twist that’s anything but ordinary. It’s perfect for Sunday dinners, holidays, or any time you’re craving something cozy yet elevated.
Now it’s your turn! Try this smoky roasted chicken with chickpea stuffing, and let me know how it turns out. It’s time to make your dinner table the talk of the night.
Enjoy your meal, and happy roasting!
More Sunday Dinner Ideas
🌟 Love this recipe? Spread the love by leaving a star review or dropping a comment below! I’d really love to hear what you think. If this recipe hit the spot for you, you’d be helping me out big time by sharing it on Pinterest or Facebook! 💬✨
Some of the links on this site are affiliate links, meaning I may earn a commission if you make a purchase through them (It won’t cost you extra, promise). This helps support my work and allows me to continue creating content—thank you for your support! Rest assured, I only recommend products I personally use and love.
Roasted Chicken With Chickpea Stuffing
Ingredients
- 1 whole chicken (4-5 lbs, room temperature for even roasting)
- Salt and pepper (for seasoning)
- 4 tbsp fresh tarragon (finely chopped, or 1 tbsp dried tarragon)
- ½ cup butter (softened)
- 2 cups canned chickpeas (drained and rinsed)
- 2 tsp smoked paprika
- 2-3 red chilies (such as red jalapenos or anaheim peppers or a mixture, tops removed and finely chopped)
- Zest of 2 lemons
- 2 tbsp fresh thyme leaves
- 1 whole lemon (for stuffing and squeezing on after)
- 3 large garlic bulbs (tips cut off to expose the cloves)
- 3-4 carrots (peeled and cut into large chunks)
- 1 fennel bulbs or parsnips (peeled and cut into large chunks)
- 2 shallots (or 1 large onion, cut into chunks)
- ¼ cup white wine
- ¼ cup Honey Dijon Vinaigrette
Instructions
- Preheat your oven to 400°F.
- Dry the outside of the chicken. Season the inside of the chicken with salt and pepper. Set aside.
- In a small bowl, mix 4 tbsp fresh tarragon with ½ cup butter. Generously spread the tarragon butter mixture under the chicken skin and all over the chicken’s surface, focusing on the breasts for extra moisture. Get the butter nice and thick under the skin and spread some of it around the outside for a crisp skin.
- In a large bowl, combine 2 cups canned chickpeas, 2 tsp smoked paprika, 2-3 red chilies, Zest of 2 lemons, 2 tbsp fresh thyme leaves, and a little Salt and pepper. Mix well.
- Stuff the chicken with the prepared chickpea mixture. Depending on the size of your chicken, you will have some left over which can be placed around the chicken for adding extra flavor in the broth. Place 1 whole lemon in the opening to hold the stuffing in place.
- Place 3 large garlic bulbs, tips cut off to expose the bulbs, cut-side down in the center of a roasting pan. Arrange 3-4 carrots, 1 fennel bulbs or parsnips and 2 shallots around the garlic. Place the chicken on top of the garlic. The roast garlic is going to be added to the chickpea stuffing. The veggies will cook down in the chicken juices and add lots of flavor to the broth.
- Drizzle ¼ cup olive oil over the chicken and vegetables, and season everything with salt and pepper.
- Place the chicken in the preheated oven uncovered. After about 30 minutes of roasting, add ¼ cup white wine to the pan to deglaze and create a flavorful sauce. Continue roasting for 30-45 more minutes, or until the internal temperature of the chicken reaches 165°F, and the skin is golden brown.
- While the chicken roasts, prepare ¼ cup Honey Dijon Vinaigrette.
- When the chicken is done roasting, remove it to a plate and let it rest for 10-15 minutes. Resting the chicken is crucial for retaining moisture when carving.
- Squeeze the roasted garlic cloves from their skins into a bowl and mash them. Add the chickpeas from the chicken cavity and any pan juices. A squeeze of lemon juice from one of the zested lemons is divine. Mix in the Dijon vinaigrette and smash the chickpeas with a fork, leaving some whole for texture.
- Serve the roasted chicken with the smashed chickpea mixture on the side.
Made for my family, they loved it!
This is such a beautiful meal.