Roasted Spring Chicken with Chorizo Rice Stuffing

Make the chorizo rice: heat oil in a wok and sauté garlic until fragrant. Add chorizo and sauté until lightly browned and fat has been rendered. Lower heat and add rice. Toss until combined. Season to taste with salt and pepper. Transfer to a tray or bowl; let cool.

Preheat oven to 350°F. Wash chickens and pat dry with paper towels. Drizzle lemon juice all over the chickens, including the cavities.

Stuff chickens with chorizo rice. Close the opening by skewering the skin with a 3-inch barbecue stick and tying the legs with kitchen twine. Rub butter all over chickens, making sure to cover the skin and underneath. Season with salt and pepper.

Place chickens on a rack set on top of a baking pan. Cover loosely with foil. Bake for 30 to 40 minutes. Remove foil during the last 10 minutes of roasting to achieve a golden brown color. You can also roast the chicken in a turbo broiler set at 150°c. Transfer to a serving dish and serve with buttered green beans, if desired.