Name: Roast chicken with citrus stuffing
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 30.00 ml oil; 1.00 onion chopped; 2.00 garlic cloves, crushed; 2.00 celery stalks chopped; 250.00 ml breadcrumbs fresh; 30.00 ml lemon juice; 15.00 ml lemon zest only; 5.00 ml allspice; 1.00 eggs large, lightly beaten; 0.00 sea salt and freshly ground black pepper; 25.00 ml butter melted; 1.00 chicken small; 4.00 potatoes medium; 1.00 cauliflower steamed; 50.00 ml breadcrumbs fresh; 50.00 ml cheddar cheese grated; 300.00 ml peas cooked, to serve

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Ingredients (17)

STUFFING

30.00 ml	oil
1.00	onion — chopped
2.00	garlic — cloves, crushed
2.00	celery stalks — chopped
250.00 ml	breadcrumbs — fresh
30.00 ml	lemon juice
15.00 ml	lemon — zest only
5.00 ml	allspice
1.00	eggs — large, lightly beaten
0.00	sea salt and freshly ground black pepper
25.00 ml	butter — melted
1.00	chicken — small

VEGETABLES

4.00	potatoes — medium
1.00	cauliflower — steamed
50.00 ml	breadcrumbs — fresh
50.00 ml	cheddar cheese — grated
300.00 ml	peas — cooked, to serve

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Method:

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.