Roast Chicken with Lemon Herb Stuffing
Our delicious Roast Chicken with Lemon Herb Stuffing is just the ticket.
Ingredients
- 2 cups fresh breadcrumbs
- 1/4 cup fresh thyme, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 2 teaspoons lemon rind, cut into halves
- 4 lemons
- 2 teaspoons lemon juice
- 2 eggs, lightly beaten
- 1 pinch salt and pepper
- 2 kilograms whole chicken, washed and dried
- 40 grams butter, at room temperature
- 2 cloves garlic, crushed
- 1 tablespoons olive oil
- 1 kilograms carrots, halved lengthways
- 2 cups fresh breadcrumbs
- 1/4 cup fresh thyme, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 2 teaspoons lemon rind, cut into halves
- 4 lemons
- 2 teaspoons lemon juice
- 2 eggs, lightly beaten
- 1 pinch salt and pepper
- 2 kilograms whole chicken, washed and dried
- 40 grams butter, at room temperature
- 2 cloves garlic, crushed
- 1 tablespoons olive oil
- 1 kilograms carrots, halved lengthways
- Step 1 of 6Preheat oven to 180°C (160°C fan-forced).
- Step 2 of 6In a medium bowl, combine breadcrumbs, herbs, lemon rind, lemon juice and eggs. Season and mix well. Push half of the stuffing into the cavity of the chicken, securing the legs together with string.
- Step 3 of 6Roll tablespoons of remaining stuffing into balls and arrange on a lined baking tray. Set aside.
- Step 4 of 6In a small bowl, combine butter and garlic. Carefully separate the chicken skin from the breast meat. Push garlic butter under skin, then place the skin back over top. Rub oil over top of skin, then season with salt and pepper.
- Step 5 of 6Place chicken on a rack in a baking dish. Roast for 75 minutes, adding carrot, lemon halves and stuffing balls after 30 minutes. The chicken is ready when the juices run clear when a skewer is inserted into the thickest joint.
- Step 6 of 6Serve chicken with stuffing, carrots and lemon halves.
Method
- Step 1 of 6Preheat oven to 180°C (160°C fan-forced).
- Step 2 of 6In a medium bowl, combine breadcrumbs, herbs, lemon rind, lemon juice and eggs. Season and mix well. Push half of the stuffing into the cavity of the chicken, securing the legs together with string.
- Step 3 of 6Roll tablespoons of remaining stuffing into balls and arrange on a lined baking tray. Set aside.
- Step 4 of 6In a small bowl, combine butter and garlic. Carefully separate the chicken skin from the breast meat. Push garlic butter under skin, then place the skin back over top. Rub oil over top of skin, then season with salt and pepper.
- Step 5 of 6Place chicken on a rack in a baking dish. Roast for 75 minutes, adding carrot, lemon halves and stuffing balls after 30 minutes. The chicken is ready when the juices run clear when a skewer is inserted into the thickest joint.
- Step 6 of 6Serve chicken with stuffing, carrots and lemon halves.
Nutrition per serving
863 Kilojoules
Protein4 grams
Fat10 grams
Carbs22 grams
Sugars12 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Preheat oven to 180°C (160°C fan-forced).
- Step 2 of 6In a medium bowl, combine breadcrumbs, herbs, lemon rind, lemon juice and eggs. Season and mix well. Push half of the stuffing into the cavity of the chicken, securing the legs together with string.
- Step 3 of 6Roll tablespoons of remaining stuffing into balls and arrange on a lined baking tray. Set aside.
- Step 4 of 6In a small bowl, combine butter and garlic. Carefully separate the chicken skin from the breast meat. Push garlic butter under skin, then place the skin back over top. Rub oil over top of skin, then season with salt and pepper.
- Step 5 of 6Place chicken on a rack in a baking dish. Roast for 75 minutes, adding carrot, lemon halves and stuffing balls after 30 minutes. The chicken is ready when the juices run clear when a skewer is inserted into the thickest joint.
- Step 6 of 6Serve chicken with stuffing, carrots and lemon halves.