This is a great recipe for a Sunday roast chicken or the perfect Christmas stuffed roast chicken.
Ingredients (serves 4)
- 1.5 kg medium chicken
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 2 sticks of celery
- 2 Tbsp olive oil
- Salt and freshly ground black pepper
- 100g bread, broken into pieces
- STUFFING
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp fresh thyme, chopped
- 1 small onion, cut into quarters
- 50g butter, softened
- Salt and freshly ground black pepper
Method
- Preheat oven to 180 degrees. Place the chicken and vegetables in a roasting tin. Drizzle with the olive oil and season well with the salt and pepper. Place in the centre of the preheated oven. Roast the chicken for approx. 1 hour 20 mins.
- Halfway through cooking, spoon the juices over the chicken and add a couple of tablespoons of water to the roasting tin to stop the vegetables from burning. To check if the chicken is cooked pierce the thickest part of the leg - the juices should be running clear.
- To Make the Stuffing: Place the bread, parsley, thyme and onion in a food processor. Process until you have fine bread-crumbs and the onion is finely chopped. Season and add in the butter.
Notes
A delicious stuffed roast chicken passed down to me by my mum.
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rachelvk said
- 19 Jan 2017
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mom145308 said
- 31 Jul 2016
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mom93821 replied
- 26 Dec 2018 , 5:02 pm
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sharna_booth_weinrowski said
- 29 May 2016
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youngoldlady said
- 05 Jan 2016
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mom94125 replied
- 24 Jan 2016 , 4:55 pm
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coastalkaryn said
- 27 Dec 2015
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mom94125 said
- 01 Dec 2015
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mom160421 said
- 26 Nov 2015
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mom90758 said
- 22 Nov 2015
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mom93821 said
- 21 Nov 2015
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mom62624 said
- 20 Nov 2015
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mom112217 said
- 19 Nov 2015
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robyn_smithwick said
- 18 Nov 2015
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