AK Club Members get access to hundreds of great recipes suitable for babies, toddlers, and the whole family. Join for FREE today! Join the AK Club
Annabel Karmel
Tesco frozen £1.50 Nov 2020 – LB
Leapfrog – leaderboard
new app – leaderboard
Join the AK Club

Join the Club

Roast Chicken & Herb Stuffing

Slow-roasting is a great way to keep the chicken nice and moist

Prep Time: 15 minutes
Cook Time: 2-2.5 hours
Makes: 4-6 portions
Login or Join the AK Club to view this recipe.
Ingredients
olive oil
1 medium chicken
1 lemon
1/2 onion
a few sprigs of thyme
a few sprigs of sage
salt & pepper

Stuffing

2 tablespoons sunflower oil
3 medium onions, peeled & chopped
200 g (7 oz) coarse breadcrumbs
1 tablespoon chopped sage
1 tablespoon chopped thyme
1 tablespoon chopped chives
100 ml (3 1/2 fl oz) olive oil

Gravy

2 tablespoons plain flour
600 ml (1 pint) chicken stock
1 teaspoon Worcestershire sauce
a pinch of sugar
Method

Preheat the oven to 220⁰C/430⁰F/Gas 7.

Rub olive oil over the chicken, then squeeze over some lemon juice and put the remaining lemon inside the cavity with the onion and herbs.

Season to taste

Put the chicken in a roasting tin and roast for 20 minutes per 500 g (1lb), plus 20 minutes extra.

To make the stuffing, heat the sunflower oil and saute the onions for 5-6 minutes. Add the remaining ingredients and season. Spoon into a greased dish and bake for 25-30 minutes, until golden and crisp.

Put the cooked chicken on a plate and keep warm. Add flour to the juices in the tin, heat on the hob and stir, then blend in the stock, Worcestershire sauce and sugar. Heat through and sieve into a jug

 

Our products...