Roast chicken with citrus stuffing

Recipe from: 9/1/1998 12:00:00 AM

Ingredients 19
Servings 4
Time 30 min

Ingredients

  • STUFFING
  • 30
    ml
    oil
  • 1
    onion, chopped
  • 2
    cloves garlic, crushed
  • 2
    stalks celery, chopped
  • 250
    ml
    fresh breadcrumbs
  • 30
    ml
    lemon juice
  • 15
    ml
    lemon rind
  • 5
    ml
    allspice
  • 1
    large egg, lightly beaten
  • salt and freshly ground black pepper
  • 25
    ml
    melted butter
  • 1
    small chicken
  • VEGETABLES
  • 4
    medium potatoes
  • 1
    small cauliflower, steamed
  • 50
    ml
    fresh breadcrumbs
  • 50
    ml
    grated Cheddar cheese
  • 300
    ml
    cooked peas, to serve
 

Method

1hr 30 min
 
Mix all the stuffing ingredients, except the melted butter, together and stuff into the chicken's cavity.
Close the cavity using a toothpick.
Tie the chicken legs together and place in a roasting pan. Brush with the melted butter.
Roast in preheated oven (160 °) for 45 minutes. Remove from the oven and baste.
Halve the potatoes and use a sharp knife to score a criss-cross pattern on the inside of each half.
Brush with the fat in the roasting pan. Place the potatoes around chicken, return to the oven and roast for a further 45 minutes or until chicken is cooked.
VEGETABLES:
Place the cauliflower in an ovenproof dish.
Mix the breadcrumbs and cheese together and sprinkle over the top of the cauliflower.
Place under a hot grill for 5 minutes, or until cheese is melted and golden.
Serve with the cooked peas to accompany the roast chicken and potatoes.
 

Read more on: poultry  |  roast
 

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