Chicken with onion and herb stuffing recipe
Keep it classic at your next Sunday roast with a juicy roast chicken. This simple recipe has a fragrant onion and garlic stuffing for a crowd pleasing Sunday lunch.
See method- Serves 4
- 15mins to prepare, 1hour 40mins to cook plus 10mins resting time
- 409 calories / serving
Ingredients
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 2 garlic cloves, chopped
- 50g bread (2 slices)
- 20g flat-leaf parsley
- zest of an unwaxed lemon
- 1 x 1·5kg chicken
- 25g butter, softened
- Elfe potatoes, to serve
- Mixed veg, to serve
Each serving contains
- Energy
- 1720kJ 409.0kcal
- Fat
- 14g
- Saturates
- 5g
- Salt
- 0.6g
- Sugars
- 3g
of the Reference intake
Carbohydrate 9.1gProtein 60.9gFibre 1.4g
Method
- Preheat oven to gas 6, 200˚C, fan 180˚C. Heat oil and sweat onion and garlic until softened. Decant to a bowl and cool.
- Whizz the bread in a food processor with parsley. Add to onion and garlic mix, along with the lemon zest, and season. Spoon the stuffing into the chicken neck cavity.
- Place in a roasting tray, smother over butter, season, add ½ cup of water and roast for 1 hour 20 mins. To test, insert a skewer into thickest part of thigh. It is cooked through when juices run clear; if not, cook 10 mis more.
- Scatter chicken with some chopped parsley, leave to rest for 10 mins, then carve. Bubble down juices in pan and serve along with new potatoes and vegetables.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
