Roast Chicken with Herbed Bread Stuffing
| Serves: | 4-6 |
Ingredients
- 1 x 2kg free-range whole chicken
- 2 Tbsp olive oil, to drizzle
- 1 onion, quartered
- 5 garlic cloves, finely chopped
- 3 cups chicken/ vegetable stock
- 1 onion, sliced
- 2 garlic cloves, finely chopped
- 1 toasted ciabatta, crusts removed and cubed
- large handful mixed herbs, finely chopped (I used sage, parsley, thyme and chives)
- 2 Tbsp lemon, juiced
- 1/2 cup Ayrshire milk
- 1 egg (was large now jumbo!)
- salt and pepper
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Pre-heat the oven to 150°C.
- To make the stuffing, fry the onion and garlic in a splash of oil until soft and translucent.
- Remove from the pan and allow to cool.
- Combine the onion and garlic with the bread, herbs, lemon zest, milk and egg and season to taste.
- Place the chicken on a roasting tray and season generously with salt & pepper and drizzle with the olive oil. Add the onion, garlic and chicken stock to the roasting pan.
- Stuff the herbed bread stuffing into the cavity of the chicken and tie the legs together. Cover the roasting pan with foil.
- Place in the oven and allow to roast for 1.5-2 hours until the chicken is cooked.
- Remove the foil and turn the heat up to 200°C.
- Place the chicken back in the oven and allow the skin to crisp and turn golden for 30 minutes.
- Remove the chicken from the oven and allow to rest for 20 minutes before carving and serving.
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