Roast chicken with sausage stuffing
- June 2017
- Serves 6
- Hands-on 35 min, oven 60 min, plus 15 min resting
Made using red peppers, parsley and dill, the stuffing in this chicken makes for a brilliantly fresh take on a classic sausagemeat stuffing. There’s ciabatta in there too, making the dish substantial enough to serve alongside a simple salad for the perfect summer supper.
- 31.4g fat (11g saturated)
- 60.1g protein
- 30g carbs (5.8g sugars)
- 4.3g fibre
- 1.7g salt
If you want to try something different next time, stuff 6 chicken thighs with the stuffing instead. Cook as in step 4, reducing the cooking time to 35-40 minutes.
Make the stuffing up to 12 hours in advance and keep covered in the fridge.
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