Step 1

Preheat the oven to 190°C/fan170°C/gas 5.

Step 2

In a bowl, mix the grated shallot, parsley, breadcrumbs, egg, the chorizo and a squeeze of lemon.

Step 3

Make a pocket between the skin and meat of 4 large free-range chicken breasts, ensuring the skin stays attached at the sides. Stuff each breast with a quarter of the chorizo mixture and press to spread. Season the skin and rub with olive oil.

Step 4

Roast for 20 minutes, then serve with mash, greens and lemon wedges.