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Chicken stuffed with a savory filling for Christmas dinner is a festive, elegant option. This chicken, high protein, family dish is a fresh, impressive holiday main course.
Preheat the oven to 375°F (190°C). Pat the chicken dry and remove any excess fat from the cavity.
In a small bowl, soak the white bread in milk until absorbed. Squeeze out excess and crumble into a large mixing bowl.
Heat 1 tbsp olive oil in a skillet over medium heat. Sauté the onion and garlic until translucent, about 4 minutes. Add chopped chorizo and cook for 3–4 minutes more, stirring.
Add sautéed onion, garlic, and chorizo to the soaked bread. Mix in raisins, pine nuts, apple, parsley, eggs, cinnamon, salt, and pepper until thoroughly combined.
Stuff the chicken cavity with the filling. Tie the legs with kitchen twine and rub chicken skin with remaining olive oil, sprinkling extra salt and pepper if desired.
Roast the chicken breast-side up in a roasting pan for about 90 minutes, basting with pan juices every 30 minutes. If browning too fast, tent loosely with foil.
Check doneness with a thermometer inserted in the thickest part (not touching stuffing); it should register 165°F (74°C). Rest 15 minutes before carving, then serve with the savory stuffing.
