Easy Roast Chicken with Lemon and Herb Stuffing

Roast Chicken

I love the stuffing in a roast chicken. It just makes the meal feel like “Christmas Dinner” as my mom in law would say 🙂 But it does add a special ‘made with lots of love’ feel. You can start experimenting with stuffing too. This is a basic recipe, but you could leave out the lemon and add chopped apricots, pine nuts and cous cous and some moroccan spices for a bit of a moroccan feel or you can also change the herbs around and do a sage based stuffing or rosemary and thyme. Be encouraged to trust yourself and play around with the flavours! Also see my ‘Mom’s best chicken stuffing’ recipe on this blog for a different method and the best taste!

1 x whole free range chicken

50 ml olive oil

1 small onion, finely chopped

200g pork or chicken sausage meat (I prefer pork)

90ml fresh white breadcrumbs

1 tbsp (15ml) freshly chopped parsley

5 ml freshly chopped chives

5ml freshly chopped thyme (leaves only – no stalks)

Grated zest of half a lemon

1 large egg, lightly beaten

Roast potatoes (see my perfect roast potatoes recipe) and carrots to serve

– Preheat your oven to 180 C

– Heat half the olive oil, Saute the onion until soft and set aside to cool.

– Mix the onion with the sausage meat, breadcrumbs, herbs, lemon zest and egg and season to taste.

– Stuff the mixture into the cavity of the chicken. Truss the chicken* and place in a roasting tray.

– Drizzle the chicken with the remaining oil and rub the chicken flesh with some course salt

– If you want a little bit of colour and more flavour on the skin you can also rub in 5mls of smoked  paprika.

– cook the chicken for about an hour or until the chicken is cooked through.

*if you are like me and don’t have any cooking string to truss the chicken, I learnt a very clever trick. Just make a slit with a sharp knife in the skin of one of the chicken legs near the end and then pop the other leg through that little slit. Works brilliantly!

Serve with roast potatoes and carrots.

Serves 4

Recipe from the Ideas Magazine


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