Stuffed Roast Chicken
A classic: a golden brown roast chicken stuffed with a savoury breadcrumb filling is perfect for any occasion: a cosy family meal on a Sunday or for a holiday feast. This classic dish combines the delicious crispiness of chicken with the aromatic richness of bread rolls, flavoured with a variety of herbs and spices. Ideally, the chicken is very easy to prepare and as soon as guests cross the doorstep, you can focus on conversation and a cosy get-together. I wish you good luck!
Preparation time: about 2 hours
Preparation
- 1
Heat the oven to 200-220°C.
- 2
Clean the chicken and pat dry.
- 3
Mix the olive oil, salt, pepper and thyme into a marinade and rub all over the chicken, inside and out.
- 4
Pour the stuffing into the chicken.
- 5
Tie the thighs together with kitchen string.
- 6
Put some olive oil in a roasting pan and place the chicken on the finely chopped root vegetables, breast side up.
- 7
Roast the chicken at 200-220°C for about 15 minutes.
- 8
Then add some chicken stock and reduce the heat to 140-150°C. This creates a delicious gravy.
- 9
Depending on the size of the chicken, cook for about 60-90 minutes. Once halfway through, brush the chicken with the juices.
- 10
Finally, increase the cooking temperature to 200°C for about 10 minutes so that the chicken becomes wonderfully crispy.
- 11
Test the chicken: remove it from the oven and pierce the meat between the thigh and the breast with a meat skewer. If the juices run clear, the chicken is cooked. If pink juice still runs out of the meat, the chicken must be returned to the oven.