zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Lemon and Parsley Roast Chicken

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Lemon and Parsley Roast Chicken

    • Preparation time: 20 minutes + resting
    • Cooking time: 1 hour 45 minutes
    • Total time: 2 hours 5 minutes + resting

    Serves: 4

    Ingredients

    1 large essential Waitrose British Chicken (about 1.75kg)
    Large knob butter, softened

    FOR THE STUFFING
    2 tbsp olive oil
    1 onion, finely chopped
    1 clove garlic, crushed
    25g pack flat leaf parsley
    125g fresh white breadcrumbs
    Finely grated zest and juice of 1 lemon
    1 essential Waitrose Free Range Egg, beaten

    Method

    1. Preheat the oven to 180°C, gas mark 4. 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. Remove the stalks from the parsley (reserve for making the stock later) and chop the leaves.
    2. Stir in the breadcrumbs, parsley, and lemon zest and juice, and season. Stir in enough of the beaten egg to bind the mixture together.
    3. Push the stuffing into the smaller 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. Transfer the cooked chicken to a board and cover with foil. Rest for 15 minutes before carving.

    Your recipe note

    Edit your recipe note

    Cook’s tipWhizz up any excess bread and store in plastic bags in the freezer until needed. Weigh out the required amount while still frozen and return any spare back to the freezer for another time.
     

    Other sides to include:
    Thyme-roasted potatoes
    Classic chicken gravy
    Homemade chicken stock
    Honey-roast parsnips
    Fennel-spiced kale
    Steamed carrots

    Comments

    Average user rating

    5 stars

    Glossary