Roasted Chicken with Herb Stuffing
Prepare your senses for the ultimate delight of a perfectly roasted chicken with herb stuffing. This classic recipe features a tender and juicy whole chicken, seasoned with a blend of aromatic herbs and spices, and stuffed with a flavorful breadcrumb mixture. The chicken is then roasted to golden perfection, creating a mouthwatering centerpiece for any meal. Get ready to savor the irresistible combination of crispy skin, savory herbs, and succulent meat that will leave your taste buds wanting more.
Serves: 4-6
Prep Time: 15 min
Cooking Time: 1 1/2 hours
Ingredients
- 1 whole chicken
- Salt and pepper, to season
- 2 tbsp olive oil
- 4 tbsp unsalted butter, softened
For the Herb Stuffing:
- 2 cups fresh breadcrumbs
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- Zest of 1 lemon
- 150ml white wine
- Salt and pepper, to taste
Instructions
Step 1: Prepare the Herb Stuffing
In a mixing bowl, combine the fresh breadcrumbs, finely chopped onion, minced garlic, chopped parsley, thyme leaves, chopped rosemary, lemon zest and white wine. Season with salt and pepper.
Mix well until all the ingredients are evenly incorporated.
Step 2: Stuff the Chicken
Preheat the oven to 190°C.
Spoon the prepared herb stuffing into the cavity of the chicken. Pack it in firmly, but make sure not to overstuff.
Step 3: Truss the Chicken
Use kitchen twine to tie the legs together and secure the wings against the body. This will help the chicken cook evenly and maintain its shape.
Place the chicken on a roasting rack in a baking dish or roasting pan.
Step 4: Baste the Chicken
In a small saucepan, gently warm the butter and olive oil until the butter if melted.
Pour the mixture over the chicken.
With a pastry brush, lather the outside of the chicken with the mixture.
Step 5: Roast the Chicken
Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature reaches 75°C when tested with a meat thermometer. The skin should be golden brown and crispy.
Every 20 minutes, carefully open the oven and baste the chicken with the pan juices. This will enhance the flavor and moisture of the chicken.
Step 6: Rest and Carve the Chicken
Remove the roasted chicken from the oven and let it rest for about 10 minutes. This allows the juices to redistribute, ensuring moist and tender meat.
Carve the chicken into serving pieces, such as drumsticks, wings, thighs, and breast slices.
Step 7: Serve and Enjoy
Arrange the carved chicken on a platter and garnish with fresh herbs, if desired.
Serve the roasted chicken with herb stuffing alongside your favorite sides, such as roasted vegetables or mashed potatoes.
Enjoy our succulent roasted chicken recipe, with the added richness of butter basting.