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Stuffed roast chicken

Recipe from: 8/1/2003 12:00:00 AM

Ingredients 6
Servings 4
Time 15 minutes


  • 4
    chicken breasts or thighs
  • 80
    soft butter
  • 4
    cloves garlic, chopped
  • 15
    freshly chopped sage (or one third amount dried)
  • 3
    lime or lemon zest
  • 6
    marinated sun-dried tomatoes, chopped (optional)


35 minutes
Preheat the oven to 200 °C and grease a rosting tin.
Mix the butter and remaining ingredients in a bowl.
Push the butter mixture gently under the skin of each piece of chicken.
Place in a rosting dish, drizzle with olive oil and sprinkle with salt.
Roast for 35 minutes or until cooked through.
Serve with rosted vegetables.

Read more on: poultry  |  roast


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