There is nothing quite like a roast chicken when it comes to a Sunday lunch or a special roast dinner. My version, with its fragrant herb stuffing and rich gravy, is simply delicious and your little ones will love it too. What is more roast chicken is easy to prepare, high in protein, healthy and very affordable; clearly a family favourite all round.
Ingredients
Olive oil
1 medium chicken
1 lemon
½ onion
A few sprigs of thyme
A few sprigs of sage
Salt and pepper
1 medium chicken
1 lemon
½ onion
A few sprigs of thyme
A few sprigs of sage
Salt and pepper
Stuffing
2 tbsp sunflower oil
3 medium onions, chopped
200g coarsely chopped fresh breadcrumbs
1 tbsp chopped sage,
1 tbsp chopped thyme,
1 tbsp chopped chives
100ml olive oil
3 medium onions, chopped
200g coarsely chopped fresh breadcrumbs
1 tbsp chopped sage,
1 tbsp chopped thyme,
1 tbsp chopped chives
100ml olive oil
Gravy
2 tbsp plain flour
600ml chicken stock
1 tsp Worcestershire sauce
A pinch of sugar
600ml chicken stock
1 tsp Worcestershire sauce
A pinch of sugar
Method
- Preheat the oven to 200 C Fan / 220 C / 430 F/ Gas.
- 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 into a roasting tin and roast for 20 minutes per 500g/1lb plus 20 minutes extra.
- To make the stuffing, heat the sunflower oil and saute the onions for 5 to 6 minutes. Add the remaining ingredients and season. Either spoon into a greased dish and bake for approximately 25 to 30 minutes until golden and crisp OR roll the stuffing into balls and roast in the oven for approximately 20 minutes.
- Take the cooked chicken out of the roasting tin and put on a plate – retain the juices in the tin.
- To make the gravy, add flour to the juices in the tin. Stir over heat, then blend in the stock, Worcestershire sauce and sugar. Heat through and sieve into a jug.
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