Roast Chicken with Stuffing

Roast Chicken with Stuffing

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1 hour 30 mins Preparation, Make 4 servings
DIFFICULTY: Moderate
INGREDIENTS

150g PureBred Gluten Free Multigrain Loaf breadcrumbs
1.5 kg free-range chicken
1 small onion, diced
1 bunch fresh thyme, leaves picked
1 lemon
1 orange
50g almonds, roughly chopped
50g butter
2 cloves garlic, crushed
1 egg, beaten
Roast potatoes and vegetables, to serve.

STEPS
STEP 1

Pre-heat the oven to 240C.

STEP 2

Heat the butter in a large frying pan over a medium heat. Add the onion and garlic and cook for 10 minutes until soft, but not coloured.

STEP 3

Tip into a large bowl and mix with the breadcrumbs, thyme leaves, nuts and the zest from ½ lemon and ½ orange, season well and leave to cool.

STEP 4

Add the egg and roll into balls.

STEP 5

Cut the lemon and orange into slices and put some in the cavity and some on the base of a medium sized baking tray.

STEP 6

Place the chicken onto the baking tray, drizzle with olive oil and season with salt and pepper.

STEP 7

Place in the pre-heated oven and immediately turn the heat down to 200C and bake for 40 minutes, then add the stuffing balls to the tray and then roast for a further 35 minutes until golden and the juices run clear.

STEP 8

Leave to rest for 10 minutes then serve with roast vegetables and potatoes.

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