Prep time: 30 mins | Cook Time: 70 mins | Serves: 4
- 1/2 loaf stale white bread (about 8 slices), crusts removed
- 100g unsalted butter, plus extra for the chicken
- 1 brown onion, finely chopped
- 1 tsp salt, plus extra for seasoning
- 1/4 cup roughly chopped parsley
- 1 tsp Roogenic Pepperberries (grounded)
- 1 tsp Roogenic Lemon Myrtle (grounded)
- 1 tsp Roogenic Native Thyme (grounded)
- 1/4 cup milk
- 1 whole free-range chicken (about 1.6kg)
- 1 lemon, cut into eighths
- 4 medium-sized potatoes, cut into fours
- 2 brown onion, cut into six
- Roogenic Olive Oil Infused with Lemon Myrtle & Pepperberries
- Cut the bread into one-centimeter cubes or chunks. Fry the finely chopped onions in half the butter until softened. Melt the remaining butter in the frying pan. Mix melted butter and onion through the bread, add salt and Roogenic Native Australian Herbs.
- Add the milk to the stuffing until it comes together into a mass.
- Heat a fan-forced oven to 200°C degrees.
- Stuff the chicken with the stuffing and tie the legs and parson's nose together with kitchen string.
- Place the lemon and vegetables in the base of a roasting tray and lay the chicken on top, breast side up. Pour half a cup of water into the base of the tray.
- Drizzle the skin of the chicken with Roogenic Olive Oil Infused with Lemon Myrtle & Pepperberries and season well with salt.
- Roast the chicken for 30 minutes covered with baking paper and foil and then 40 minutes uncovered. The skin should be a golden-brown. Once cooked, let the chicken rest for 15 minutes.
- Serve the chicken with the stuffing and a crisp green salad.
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