Stuffed Chicken With Roasted Vegetables
Stuffed Chicken With Roasted Vegetables
"Roast chicken is a family favourite and, of course, it makes the perfect Sunday lunch. But try adding some lemon or garlic to the basting butter
for the most wonderful aromas and flavours." -Kevin DundonThis recipe comes courtesy of The Raglan Road Cookbook: Inside America's Favorite Irish Pub by Kevin Dundon and Neil Cubley. Click here to purchase your own copy.
Servings
6
Ingredients
- 1 large chicken
- 1/2 cup butter
- 1/2 medium-sized onion, diced
- grated zest of 1 lemon
- 2 tablespoon freshly chopped sage/parsley/thyme/rosemary
- 4 cup soft white breadcrumbs
- 1/2 lemon
- salt and pepper
- 8 small carrots, halved lengthways
- 4 small parsnips, halved
- 12 large shallots, peeled and trimmed
- 1 small butternut squash, peeled, seeded, and cut into wedges
- 1 teaspoon fresh thyme leaves
- salt and black pepper
Directions
- Preheat the oven to 400 degrees.
- Melt the butter in a medium-sized saucepan, add in the diced onion and cook over a very low heat for 5-6 minutes until completely softened. Mix in the lemon zest, the freshly chopped herbs and the soft white breadcrumbs. Season this mixture lightly. Allow to cool.
- Stuff the cavity of the chicken with the cold stuffing, then add half a lemon, both to keep the stuffing in place and for additional flavour. Place the chicken onto a roasting tray. Loosen the skin of the chicken and taking a little additional butter gently massage the butter into the breasts under the skin of the chicken. Sprinkle a little bit of salt and cracked black pepper over the skin.
- Transfer the chicken to the oven and roast for 15-20 minutes. At this stage, reduce the temperature of the oven to 160˚C/325˚F/Gas Mark 3 and cook for a further hour or until the juices run clear out of the chicken. The flesh, particularly on the legs and thighs, should feel tender indicating that the bird is cooked.
- Parboil all of the vegetables, separately, and then place on a roasting tray with some fresh thyme and roast for 20-30 minutes until the vegetables are completely tender and caramelized. I normally use a little butter or duck fat to roast them off as this gives them a nice shine and extra flavour. Season with salt and pepper.