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Roast chicken with bacon and herb stuffing

  • 0:50 Prep
  • 1:16 Cook
  • 4 Servings


  • 1.6kg whole chicken
  • 1 1/2 tablespoons olive oil
  • 800g desiree potatoes, washed, quartered


  • 25g butter
  • 1 small brown onion, finely chopped
  • 3 (90g) shortcut rindless bacon rashers, finely chopped
  • 4 slices soy and linseed bread, crusts removed
  • 1 tablespoon chopped fresh sage leaves
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon finely grated lemon rind
  • 1 egg, lightly beaten


  • 2 tablespoons plain flour
  • 1/2 cup dry white wine
  • 2 cups Massel salt reduced chicken style liquid stock


  • 1
    Preheat oven to 200°C/180°C fan-forced. Lightly grease a flameproof roasting pan.
  • 2
    Make stuffing Melt butter in a frying pan over medium heat. Cook onion and bacon, stirring, for 6 minutes or until onion has softened. Transfer to a bowl.
  • 3
    Tear bread into small chunks. Add to onion mixture. Add sage, thyme, lemon rind and egg. Stir to combine. Season with salt and pepper. Set aside to cool completely.
  • 4
    Rinse chicken (including cavity) under cold running water. Pat dry with paper towel. Trim fat. Loosely fill cavity with stuffing. Tie legs together with kitchen string. Tuck neck flap and wings underneath. Rub chicken with 2 teaspoons oil. Season with salt and pepper. Place chicken, on its side, in prepared pan.
  • 5
    Place potato and remaining oil in a bowl. Season with salt and pepper. Toss to combine. Place in roasting pan around chicken. Roast for 20 minutes.
  • 6
    Remove pan from oven. Turn chicken onto opposite side. Roast for 20 minutes or until golden. Remove from oven. Turn chicken breast side up. Turn potato. Roast for 30 minutes or until juices run clear when thigh is pierced with a skewer. Remove from oven. Transfer to a warmed plate. Cover with foil. Transfer potato to a warmed plate. Cover with foil. Stand for 10 minutes.
  • 7
    Meanwhile, make gravy: Skim fat from roasting pan, leaving 1 tablespoon pan juices and fat in pan. Place pan over medium-high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and browns slightly. Add wine. Cook, stirring, for 1 to 2 minutes or until smooth. Add stock and juices from resting chicken. Reduce heat to medium-low. Cook, scraping pan, for 6 minutes or until thickened. Serve with chicken and potatoes.

Source: taste.com.au


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