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Roasted Chicken with Lemon and Stuffing
Irene MullerIrene Muller

Roasted Chicken with Lemon and Herb Stuffing

5 from 3 votes
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
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 6
Course: Main Course
Cuisine: Global
Ingredients Method

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

Method
 

 Stuffing
  1. In a small mixing bowl, mix together all the above ingredients and set aside.
Chicken
  1. Rinse the chicken and remove the giblet bag, pad dry with a paper towel and place on a plate.
  2. Drizzle the lemon over the chicken.
  3. 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.
  4. Mix the stuffing well and place it inside the cavity of the chicken then using twine, tie the legs together.
  5. 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.
  6. The chicken should be crispy on the outside while still being tender and juicy inside.
  7. When chicken is done, it should be cooked through, you can check with a meat thermometer, it should be 73°C /165°F .