Roast Chicken With Bacon, Mushroom & Herb Stuffing
A delicious recipe for your Sunday family roast.
10 minutesPrep Time
1 hourCooking Time
4Servings
Shop Ingredients
Makes 4 servings1.6-1.8kg whole chickenSorry this product is not available at your store
2 tbsp butter
1 onion, chopped
4 bacon slices, chopped
1 punnet (200g) mushrooms, roughly chopped
1 cup bread crumbs
1/2 cup herbs like rosemary, thyme, parsley or sage; roughly chopped
Directions
- Preheat the oven to 200°C.
- In a frypan over medium heat, add the butter and bacon. Sauté the bacon until golden then add the onions and mushrooms. Cook for 3-4 minutes until softened.
- Add the breadcrumbs and herbs to the pan. Stir to combine. Take off heat and cool before adding the egg and seasoning with salt and pepper.
- Dry chicken inside and out with a paper towel. Place on a roasting tin and stuff the chicken cavity with the cooled stuffing and tie legs together with twine.
- Season chicken with salt, then drizzle olive oil and rub chicken all over.
- Place in the oven and roast for 50-60 minutes, depending on size of chicken this may vary. Chicken is ready when the internal temperature of the thigh meat reaches 79°C.
- When chicken is cooked, take it out of the oven and let it rest for 10 minutes before carving.