Roast Chicken with Rosemary and Lemon Stuffing is a true winter dinner that will fill all those tummies with tasty goodness.
Preheat your oven to 180°C. Prepare your vegetables and place them on the bottom of the roasting dish.
In a food processor, add the bread and onion and blitz until fine. Add the egg, rosemary and lemon zest and continue to mix. If more moisture is needed, add a little water. You need a doughy mix. Add a good grind of salt and pepper.
Wash the cavity of your chicken and pat the skin and cavity dry. Push the stuffing mix into the cavity and tie the legs together. Place the chicken on top of your vegetables. Rub the skin with some juice from the lemon. Sprinkle the rosemary evenly over the skin and grind salt over top. This will give you a very crispy skin.
Cook your chicken for 1 hour or until your chicken juice runs clear when pierced with a knife.
Leave the chicken to rest for 10 minutes until carving.
Ingredients
Directions
Preheat your oven to 180°C. Prepare your vegetables and place them on the bottom of the roasting dish.
In a food processor, add the bread and onion and blitz until fine. Add the egg, rosemary and lemon zest and continue to mix. If more moisture is needed, add a little water. You need a doughy mix. Add a good grind of salt and pepper.
Wash the cavity of your chicken and pat the skin and cavity dry. Push the stuffing mix into the cavity and tie the legs together. Place the chicken on top of your vegetables. Rub the skin with some juice from the lemon. Sprinkle the rosemary evenly over the skin and grind salt over top. This will give you a very crispy skin.
Cook your chicken for 1 hour or until your chicken juice runs clear when pierced with a knife.
Leave the chicken to rest for 10 minutes until carving.
