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Roast Chicken with Herb Stuffing Balls

Looking to change up your Christmas or Sunday roast? This recipe for Roast Chicken with Herb Stuffing Balls can help you do just that.
Photo of Roast Chicken with Herb Stuffing Balls

Ingredients

  • 1 chicken
  • 1 cup water or chicken stock
  • 1 onion, chopped finely
  • 1 stick celery, chopped finely
  • 2 cloves garlic, crushed
  • 3 cups fresh breadcrumbs
  • 1/2 cup chopped parsley
  • 1 tablespoons chopped fresh thyme
  • 1 lemon, zest and juice
  • 1 tablespoons chopped fresh sage
  • 2 tablespoons oil
  • 1 tablespoons butter
  • 2 eggs
  • 1 pinch salt
  • 1 pinch pepper, freshly ground
  • 1 chicken
  • 1 cup water or chicken stock
  • 1 onion, chopped finely
  • 1 stick celery, chopped finely
  • 2 cloves garlic, crushed
  • 3 cups fresh breadcrumbs
  • 1/2 cup chopped parsley
  • 1 tablespoons chopped fresh thyme
  • 1 lemon, zest and juice
  • 1 tablespoons chopped fresh sage
  • 2 tablespoons oil
  • 1 tablespoons butter
  • 2 eggs
  • 1 pinch salt
  • 1 pinch pepper, freshly ground

Method

  1. Step 1 of 8
    Preheat oven to 180°C (160°C fan forced).
  2. Step 2 of 8
    To make the stuffing, heat the butter and 1 tbs oil in a frying pan. Add the onion, celery and garlic, cooking for 3 to 4 minutes until soft. Place into a large bowl and add the breadcrumbs, herbs, eggs, lemon, salt and pepper. Combine the mixture well with your hands.
  3. Step 3 of 8
    Wash, then pat dry your chicken with paper towels. Place the chicken into a roasting dish, season well and rub with a little oil. Fill the cavity with half the stuffing and tie the legs with string. Pour the water or stock around the base, cover the chicken with foil and place into the oven for 1 hour.
  4. Step 4 of 8
    Remove the foil from the chicken and continue to cook for 40 minutes or until cooked through.
  5. Step 5 of 8
    Roll the remainder of the stuffing into golf sized balls and place onto a baking tray lined with baking paper.
  6. Step 6 of 8
    Place the stuffing balls in the oven for the last 20 minutes of the chicken cooking.
  7. Step 7 of 8
    Allow the chicken to rest for 10 minutes before carving.
  8. Step 8 of 8
    Serve with your favourite roast vegetables.

Nutrition per serving

3008 Kilojoules
Protein57 grams
Fat39 grams
Carbs34 grams
Sugars3 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 8
    Preheat oven to 180°C (160°C fan forced).
  2. Step 2 of 8
    To make the stuffing, heat the butter and 1 tbs oil in a frying pan. Add the onion, celery and garlic, cooking for 3 to 4 minutes until soft. Place into a large bowl and add the breadcrumbs, herbs, eggs, lemon, salt and pepper. Combine the mixture well with your hands.
  3. Step 3 of 8
    Wash, then pat dry your chicken with paper towels. Place the chicken into a roasting dish, season well and rub with a little oil. Fill the cavity with half the stuffing and tie the legs with string. Pour the water or stock around the base, cover the chicken with foil and place into the oven for 1 hour.
  4. Step 4 of 8
    Remove the foil from the chicken and continue to cook for 40 minutes or until cooked through.
  5. Step 5 of 8
    Roll the remainder of the stuffing into golf sized balls and place onto a baking tray lined with baking paper.
  6. Step 6 of 8
    Place the stuffing balls in the oven for the last 20 minutes of the chicken cooking.
  7. Step 7 of 8
    Allow the chicken to rest for 10 minutes before carving.
  8. Step 8 of 8
    Serve with your favourite roast vegetables.

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