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Chicken with onion and herb stuffing recipe

19 ratings

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
Healthy

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
409kcal 20%
Fat
14g 20%
Saturates
5g 26%
Sugars
3g 3%
Salt
0.6g 10%

of the reference intake
Carbohydrate 9.1g Protein 60.9g Fibre 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.