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.
Herb and Bread Stuffing
Ingredients
125g butter
1 large onion, diced
2 cloves garlic, crushed
3 cups roughly torn ciabatta
¼ cup chopped basil
¼ cup chopped sage
¼ cup rosemary leaves
2 tablespoons chopped thyme
Salt and pepper, to taste
Method
Preheat the oven to 180°C
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
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
Ingredients
1 Steggles Family Roast Chicken (about 2kg), pat dry with paper towel
1 tablespoon olive oil
2 teaspoons smoked paprika
Frozen sweet potato fries, to serve
Salad of butter lettuce, cherry tomatoes, avocado and vinaigrette, to serve
Method
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
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
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
