Easy roast chicken with stuffing and veg
- October 2010
- Serves 6
- Takes 40 minutes to make, 1 hour 20 minutes to cook
Learn how to make easy roast chicken with stuffing and veg with our tried-and-tested recipe. The perfect Sunday lunch for beginners.
Mastered this easy recipe? Up your Sunday lunch game with our lemon thyme roast chicken and bread sauce-stuffed onions.
- 33.1g (11.6g saturated)
- 75.1g (16.7g sugar)
- Free-range chicken (about 1.8kg)
- 6 tbsp olive or vegetable oil
- 4 large King Edward potatoes, peeled and cut into 3cm chunks
- 8 large carrots, peeled and cut into 3cm chunks
- 4 parsnips, peeled and cut into 3cm chunks
- 2 red onions, peeled and quartered
- 1 tbsp plain flour
- 1 chicken stock cube, mixed with 300ml boiling water
- 1 tbsp gravy granules
For the posh stuffing
- 200g fresh breadcrumbs (crumble or finely chop bread with a sharp knife)
- 75g Cheddar, grated
- 50g finely chopped fresh parsley
- 25g finely chopped fresh sage
- 60g butter, melted
You’ll also need…
- A very sharp knife, a few cocktail sticks and some foil
- Preheat the oven to 200°C/fan180°C/gas 6. Heat a roasting tin in the oven for 10 minutes. Make the stuffing by mixing the breadcrumbs, Cheddar, herbs and melted butter in a large bowl. Season well.
- Using a sharp knife, cut through the skin between the chicken’s body and the leg to expose the leg joint. Bend the leg away from the body until the bone pops out of the socket. Cut through the exposed socket to fully detach the leg. Cut into 2 pieces – thigh and drumstick – through the joint. Repeat for the other leg.
- Place a handful of stuffing into the chicken’s neck (the hole at the wing end). Fold the skin back over, securing it under the chicken with cocktail sticks. Roll the remaining stuffing into balls and set aside. Wash your hands.
- Remove the roasting tin from the oven. Carefully add most of the oil with the potatoes, carrots and parsnips, stirring to coat. Return the tin to the oven for 15 minutes, turning over the veg halfway through.
- Add the onion, chicken (breast-side up), thighs and drumsticks to the tin, drizzle with the remaining oil, season and return to the oven. Cook for 50 minutes, then push the point of a knife into the thickest part of the chicken thigh. If the juices run clear (rather than pink), it’s done. If not, return it to the oven for a few more minutes, then test again.
- Remove the tin from the oven. Move the chicken to a big warm plate, cover with foil, then leave to rest for 10 minutes. Return the veg to the oven for 10 minutes until golden.
- Remove the roasting tin from the oven, then transfer the veg to a bowl with a slotted spoon. Keep warm. Put the tin on the hob over a medium heat, stir in the flour for 1 minute. Still stirring, add the stock bit by bit, then the gravy granules. Bring to a boil and bubble until thickened. Serve with the chicken and roasted veg.
Next time around make a chunky soup instead: place the whole chicken in a large pot with the veg. Add the stock and some parsley or thyme. Top up with water to cover, bring to the boil, then simmer for 1 hour. Remove the chicken and veg and keep warm under foil, then bubble the stock for 15 minutes longer to reduce it a little. Serve the carved chicken and veg with the stock spooned over.
Removing the legs stops them drying out during cooking and cuts the roasting time by a third.
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