Herb-roasted chicken

    1 hour 15 minutes

    Always an impressive dish, a whole bird (eaten without the skin) provides plenty of protein, little saturated fat, and good amounts of B vitamins and zinc.

    2 people made this

    Serves: 4 

    • 1 chicken (1.5 to 1.75kg), trimmed of excess fat
    • 10 sprigs fresh rosemary
    • 1 tablespoon chopped fresh sage leaves
    • 6 large cloves garlic, unpeeled
    • 1/2 cup chicken stock
    • 2 tablespoons lemon juice
    • 3 teaspoons plain flour

    Preparation:10min  ›  Cook:1hour5min  ›  Ready in:1hour15min 

    1. Preheat the oven to 210°C. Stuff the cavity of the chicken with the rosemary, reserving 2 teaspoons of the leaves. Place the sage and garlic in the cavity.
    2. Place the chicken, breast-side-down, on a rack in a baking dish and roast for 30 minutes. Turn breast-side-up and roast for a further 30 minutes or until cooked through. Transfer to a platter.
    3. Add the stock, lemon juice, reserved rosemary leaves and 1/4 cup water to the baking dish and stir, scraping up the browned bits. Pour the drippings into a gravy separator, then pour the defatted juices into a small saucepan. Blend the flour with 1/4 cup water, add to the saucepan, and cook over medium heat, stirring, until the gravy is thickened. Serve the gravy alongside the chicken.

    More Stuffing Recipes

    If you wish to complement the herb stuffing in this dish with other stuffing, here are some other recipes you may want to check out. Portobello and Shiitake Mushroom Stuffing; Wild Rice Stuffing with Apples, Currants and Bacon; Mushroom and Herb Stuffing.

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