• Makes 1
  • 2.5 hours
  • Difficulty Medium
  • 11 Ingredients


Make your Christmas extra special with a festive twist on a roast chicken. It not only looks pretty, it tastes delicious too!

Ingredients (makes 1 Large 2kg chicken with stuffing)

  • 1 x 2Kg Inghams Whole fresh chicken
  • 2 tsp Olive oil
  • Salt & pepper
  • 1 Brown onion, halved and finely diced
  • 1/2 cup Dried cranberries, roughly chopped
  • 1/3 cup Unsalted pistachio kernels, finely chopped
  • 1 Garlic clove, crushed
  • 2 cups Fresh breadcrumbs (approximately 8 pieces of day old white bread)
  • 1 Egg, lightly whisked
  • 1/3 cup Finely chopped fresh continental parsley


  1. To make the stuffing, heat the oil in a large non-stick frying pan over medium heat. Add the onion, cranberries, pistachio and garlic and cook, stirring until onion softens. Set aside for 5 minutes to cool slightly.
  2. Meanwhile, remove crusts from the bread (discard) and cut into chunks. Place into a food processor and pulse until the bread is broken down into smaller crumbs. You don’t want them to be super fine, so make sure to not over process
  3. Place the pistachio mixture in a bowl. Add the breadcrumbs, egg and parsley and stir to combine. Season with salt and pepper.
  4. Preheat oven to 190C. Rinse chicken cavities under cold running water, and pat dry with paper towel inside and out.
  5. Spoon the pistachio mixture into the chicken cavity. Close cavity opening with toothpicks and tie the legs together with un waxed white kitchen string.
  6. Line a large roasting pan with non-stick baking paper or alfoil, and place the chicken in the pan. Brush with oil and season with sea salt and pepper.
  7. Roast for around 1 hour and 45 minutes (25 minutes per 500g of meat in an electric oven) or until juices run clear when a skewer is inserted into the thigh.
  8. Cover with foil and set aside for 10 minutes to rest. Place chicken on serving platters and serve with pistachio stuffing and parsley.

  • This is great. Thank you for sharing.


  • That sounds delicious. Since my late husband passed away we don’t have roasts anymore. I usually just buy a roast chook from the Woolworths now


  • I must admit, I never roast a chicken anymore. I just buy one from Coles where it’s already done for me. This stuffing looks amazing though.


  • This looks and sounds wonderful – thanks so much for sharing the recipe with all of us mums.


  • Would it work cooking this stuffing in a dish separately? I have some veggies to cook for too and I think they would like to eat this too! Sounds delicious!


  • this looks so good


  • Love a whole baked chicken, but I cook it for new year


  • I don’t cook whole chickens from scratch anymore – hardly worth the effort. But I do love this stuffing recipe.


  • The stuffing sounds fantastic. Never thought to use pistachios


  • I hate roasting chicken but this makes it seem easy


  • That sounds like a lovely meal.


  • Sounds like a very tasty way to serve chicken. You could probably use the same idea for turkey. Thanks for sharing your recipe


  • Thanks for sharing.


  • Perfect this looks so delicious perfect accomplishment with chicken and for Christmas


  • Thank you for the recipe.Just in time before the Christmas.


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