Roast chicken with squash and sourdough stuffing
- October 2016
- Serves 4-6
- Hands-on 35 min, oven 2 hours 25 minutes, plus resting
Sourdough bread, squash, sherry and fresh thyme make the stuffing for this crispy, golden-skinned chicken. Try it as an alternative to your regular Sunday roast.
- 21.1g (7.1g saturated)
- 35.9g (10.7g sugars)
Off-dry madeira gives a sweeter finish than dry sherry. If you don’t have either, you could use white wine.
Make the stuffing to the end of step 2 up to 24 hours in advance, then keep covered in the fridge until ready to bake.
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