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Roast chicken with bread stuffing

By: Alan Rosenthal

Published: 8 Mar 18
Updated: 18 Mar 24

Chef, food writer and cookery teacher Alan Rosenthal is known for his one-pot dishes but roast chicken with stuffing is one of his personal favourites. It’s redolent of Friday nights round the family dinner table. This gorgeous roast chicken recipe also makes a good alternative to lamb for Easter lunch.

Or, how about this roast chicken recipe with lemon, garlic and thyme?

Easy
February 2018

Test kitchen approved

Serves 4
Hands-on time 20 min, oven time 1½ hours

Or, how about this roast chicken recipe with lemon, garlic and thyme?

Nutrition: per serving

Calories: 530kcals
Fat: 15.5g (6.1g saturated)
Protein: 76.2g
Carbohydrates: 20.9g (2.8g sugars)
Fibre: 0.6g
Salt: 1.3g

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Ingredients

100g chunky breadcrumbs, made from a stale loaf
¼ tsp ground ginger
¼ tsp salt
½ medium onion
25g butter, melted
1 medium free-range egg, lightly beaten
2kg whole free-range chicken

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Method

Heat the oven to 180°C/160°C fan/gas 4. In a large bowl, mix the breadcrumbs with the ginger, salt and some black pepper. Grate in the onion, then add the melted butter and the egg. Mix everything together to make a soft ball of stuffing.
Carefully push your fingers under the skin of the chicken breast where it meets the neck, to release the skin from the meat. Push the stuffing up into the space you’ve created and shape it around the neck cavity, pulling the skin of the neck underneath to prevent the stuffing from falling out.
Season the chicken well and put in a medium roasting tin. Roast for 1½ hours or until the juices run clear when you push a skewer into the thickest part of the leg. Rest for 15-20 minutes. Carve and serve with hunks of stuffing and your favourite veg.

Recipe from February 2018 Issue

Nutrition

Nutrition: per serving

Calories: 530kcals
Fat: 15.5g (6.1g saturated)
Protein: 76.2g
Carbohydrates: 20.9g (2.8g sugars)
Fibre: 0.6g
Salt: 1.3g

delicious. tips

”I was taught to stuff the chicken under the skin, which helps to keep the bird moist and allows the lovely cooking juices to soak into the stuffing.” – Alan Rosenthal

Serve the chicken scattered with freshly chopped thyme or parsley, if you like.