It warms my heart each and every time I cook a Roast Chicken with Herb Stuffing for my family and friends. It's one of my recipes that can be used for that simple Sunday roast or that special dinner party. I've even substituted the chicken for turkey on many occasions and it works just as well. It would definitely make a satisfying Christmas or Thanksgiving meal.
Whilst it's cooking, all the sides can be prepared. I like to serve roasted or mashed potatoes, peas and corn with chicken. Oh and I make sure I never forget the gravy!
I always make extra... Leftover chicken is just as amazing when used in salads and sandwiches for the next 2-3 days after.
This delicious roast chicken can be ready to serve in as little as 75 minutes and serves 4 people
Roast Chicken with Herb Stuffing
This recipe is perfect for turkey too! Can be cooked using a BBQ or oven.
1 whole chicken (cavity and body cleaned) weighing 1.5kg to 1.8kg
5 slices sourdough bread
1 diced onion
1 garlic clove, minced
1/2 bunch fresh sage (or 1/2 teaspoon dried)
1/2 bunch fresh parsley (or 1/2 teaspoon dried)
1/2 bunch fresh oregano (or 1/2 teaspoon dried)
1 tablespoon of melted butter
2 teaspoons of your favourite rub
3 tablespoons olive oil
Pinch of salt and pepper
- Allow chicken to reach room temperature (this will take approximately 30 minutes).
- Use the olive oil to rub and coat the entire chicken.
- Cover the entire chicken with your favourite commercial rub.
- Mix all ingredients together in a food processor and stuff your chicken.
- Prepare your BBQ for indirect cooking. I use a chimney full of lit charcoal on one side of the BBQ and my chicken opposite. You can use a tray filled with water (add 2 chicken stock for flavour) to keep your chicken moist as it cooks.
- Cook indirectly for 65-75 minutes with lid on.
- Remove the chicken from the BBQ once the internal temperature reaches 167F (75C)
Print and save this recipe. You'll love using it over and over again. Love, Irene XO