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Chicken with onion and herb stuffing recipe

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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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