Roast Chicken with Lemon Herb Stuff­ing

SERVES 6 PREPA­RA­TION 20 MIN­UTES COOK­ING 1 HOUR, 15 MIN­UTES

Woman’s Day (NZ) - - Real Life -

2 cups fresh bread­crumbs ¾ cup chopped mixed herbs, such as thyme, pars­ley, chives grated rind of 1 halved lemon,

plus 2 tea­spoons juice 2 eggs, lightly beaten 2kg whole chicken, trimmed,

washed, dried 40g but­ter, at room

tem­per­a­ture

2 gar­lic cloves, crushed 1 ta­ble­spoon olive oil 1kg small car­rots, halved

1. Pre­heat oven to 180°C. 2. Com­bine bread­crumbs, herbs, lemon rind, juice and eggs in a bowl. Sea­son and mix well. Push half into the cav­ity of the chicken, se­cur­ing legs to­gether with string.

3. Roll ta­ble­spoons of re­main­ing stuff­ing into balls and ar­range on a tray lined with bak­ing paper.

4. Com­bine but­ter and gar­lic. Care­fully sep­a­rate skin from breast meat of chicken fil­lets. Push gar­lic but­ter un­der skin. Rub oil over top of skin, then sprin­kle with salt and pep­per to taste.

5. Place chicken on a rack in a bak­ing dish. Roast for 1¼ hours, adding car­rot, lemon halves and stuff­ing balls af­ter 30 min­utes, or un­til chicken juices run clear when a skewer is in­serted into thick­est joint.

6. Serve chicken with stuff­ing, car­rots and lemon halves.

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