Summer Roast Chicken
Prep:  25 min
Cook:  2.5 hours
Serves:  4-6
Average: 4.4 (8 votes)
Difficulty:
Cuisine:
Saved:
Australian
135
Recipe by: Steggles
The only summer roast chicken recipe you'll need. Cook on the BBQ or indoors this summer recipe includes a roast chicken stuffing of bread and herbs that compliments the roast chicken as a side along with sweet potato fries.
Credit: Whisk Media Group
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Summer Roast Chicken
Summer Roast Chicken
Ingredients:
Herb and Bread Stuffing
Chicken and sides
Method:
Herb and Bread Stuffing
  1. Preheat the oven to 180°C
  2. To make the stuffing, melt the butter in a frying pan over medium heat. Add the onion and cook, stirring, for 3 minutes. Add the garlic and cook a further minute. Remove from the heat
  3. In a bowl combine the ciabatta, onion mixture, herbs and seasonings. Fill the cavity of the chicken with the stuffing, then tie the legs to secure
Chicken and sides
  1. Lightly grease a baking dish with a small amount of oil. Cover the chicken with remaining oil and sprinkle the chicken with smoked paprika. Season with salt and pepper
  2. Bake the chicken for 25-30 minutes per 500g, or until internal temperature reaches 75°C. You can also check the chicken is cooked by inserting a knife just above the leg, the juices should run clear. When cooked, wrap the chicken lightly in foil and allow to rest for 10-15 minutes. Add the sweet potato fries for the last 40 minutes of cooking
  3. Carve the chicken and serve with the stuffing, sweet potato fries and the salad
Tips & Hints:
  • A seasoned/stuffed chicken will take longer to cook. Allow 25-30 minutes per 500g plus an additional 30-40 minutes extra for the seasoning
FacebookPintrestX (Twitter)Google ClassroomShare via Email