Roast Chicken With Stuffing
12 ingredients
3 steps
Ingredients
- 3/4 cup fresh breadcrumbs
- 2 oz mixed herbs, such as thyme, parsley and chives, chopped
- 1 None lemon, zested
- 2 tsp lemon juice
- 1 None egg, lightly beaten
- 1 (4 lb) chicken, trimmed, washed, dried
- 3 tbsp butter, softened
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 6 None potatoes, peeled, quartered
- None None steamed vegetables, to serve
- None None gravy, to serve
Directions
-
1Preheat oven to 400°F.
-
2Combine breadcrumbs, herbs, lemon zest, lemon juice and egg. Season. Push into cavity of chicken, securing legs together with string.
-
3Combine butter and garlic. Carefully separate skin from breast meat and push garlic butter under skin. Rub oil over skin and season. Place chicken on a rack in a baking dish. Arrange potatoes around chicken. Roast for 1 hour 15 mins, turning potatoes once, until chicken juices run clear when a skewer is inserted into thickest joint, and potatoes are tender. Serve with vegetables and gravy.
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