Roast stuffed chicken with mustard fruits and green sauce
- November 2019
- Serves 8
- Hands-on time 45 min, oven time 1 hour 30-40 min, plus resting
A main-event showstopper, follow this recipe for a roast stuffed chicken full of vibrant festive flavours. The sweet-spicy accompaniment of mustard-preserved fruit and vibrant herb dressing seriously takes it to the next level.
While you’re here, browse our alternative Christmas roast recipes for some new festive inspiration.
- 26.4g (6.8g saturated)
- 24.7g (19.9g sugars)
Roll any spare stuffing into balls, then roast separately alongside the bird for the final 30 minutes of roasting time.
Make the stuffing and green sauce up to 2 days ahead. Stuff the chicken up to a day before cooking, cover and chill.
Leftovers will keep covered in the fridge for up to 2 days. Once cooked, the bird can rest for up to an hour.
Mustard fruits are whole fruits preserved in sugar syrup flavoured with spicy mustard oil. Available from Italian delis or melburyandappleton.co.uk.
A fresh, well danced white burgundy takes the prize here – try a meursault for a treat.
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