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Roasted Chicken with Lemon and Herb Stuffing
Irene Muller
We love a traditional Sunday lunch with a tasty roasted chicken, but with this recipe it is even better stuffed with all things yummy!
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Prep Time
15
minutes
mins
Cook Time
1
hour
hr
45
minutes
mins
Total Time
2
hours
hrs
Course
Main Course
Cuisine
Global
Servings
6
Ingredients
1
whole chicken
1
lemon cut in 4 pieces
2
tbsp
extra-virgin olive oil
Butter
Stuffing
½
tbsp
salt
½
tsp
dried oregano
½
tsp
dried thyme
1
tsp
smoked paprika
⅓
tsp
cayenne pepper
2
tbsp
2 tablespoons melted butter (you can add more butter if needed)
slices brown or white bread sliced and cubed.
1
onion - chopped finely
1
egg
Juice of one lemon
Instructions
Stuffing
In a small mixing bowl, mix together all the above ingredients and set aside.
Chicken
Rinse the chicken and remove the giblet bag, pad dry with a paper towel and place on a plate.
Drizzle the lemon over the chicken.
Seasoning the chicken, using your hands, rub it all over the skin then add extra pieces of butter under the skin, this is to moisten.
Mix the stuffing well and place it inside the cavity of the chicken then using twine, tie the legs together.
Place it in a baking dish or a cast-iron skillet and bake uncovered at 190°C / 375°F for about 90 minutes or more.
The chicken should be crispy on the outside while still being tender and juicy inside.
When chicken is done, it should be cooked through, you can check with a meat thermometer, it should be 73°C /165°F .
Keyword
Chicken, Lemon