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    Lemon and Parsley Roast Chicken

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    Lemon and Parsley Roast Chicken

    • Preparation time: 20 minutes
    • Cooking time: 105 minutes
    • Total time: 2 hours 5 minutes 60 minutes 60 minutes 5 minutes

    Serves: 4


    • 1 large fresh Chicken
    • Large knob butter, softened
    • For the stuffing
    • 2 tbsp olive oil
    • 1 garlic clove, crushed
    • 125g fresh white breadcrumbs
    • 20g pack flat-leaf parsley, leaves only, chopped
    • Finely grated zest and juice of 1 lemon
    • 1 egg, beaten
    • 1 onion, finely chopped


    1. Preheat the oven to 180°C, gas mark 4. To make the stuffing, heat the oil in a small frying pan and add the onion. Cook for 3-4 minutes, until softened, then add the garlic and cook for a further minute. Remove from the heat, tip into a bowl and allow to cool.
    2. Stir in the breadcrumbs, parsley, lemon zest and juice and season. Stir in enough of the beaten egg to bind the mixture together.
    3. 3 Push the stuffing into the neck cavity of the bird and smooth the flap of skin back over it. Secure with cocktail sticks if necessary. Sit the chicken in a roasting tin and tie the legs together with string. Smother the breast and legs with the softened butter and season well. Roast for 1 hour 30 to 1 hour 45 minutes, basting the chicken a couple of times. Test to make sure the chicken is cooked by piercing the thickest part of the thigh with a skewer. If the juices run clear and there is no pink meat, the chicken is cooked. If not, continue cooking for 15 minutes and test again.
    4. Transfer the cooked chicken to a board and cover with foil. Rest for 15 minutes before carving.

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