Easy Eats: Speedy Cracked Pepper Roast Chicken with Super Greens Stuffing
Crank up the heat and a succulent roast chook can be on the table in no time, says food writer Gretchen Lowe.
Gretchen LoweFood stylist, chef and photographer
- prepare
- cook
- 4-6 servings
- Easy
Caption:Gretchen Lowe's speedy roast chicken is stuffed with a vibrant herb mix.Photo credit:Gretchen Lowe
My take on Mum’s slow-roast classic uses a faster, high-heat method for crispier skin and a fresh, vibrant parsley stuffing to balance the richness.
Ingredients
- For the stuffing:
- 1 small brown onion
- 2 slices bread (I love a seedy bread)
- 1 clove garlic
- 1 egg
- 1 heaped tsp dried mixed herbs
- 1 cup curly parsley
- 1 tsp salt
- Black pepper
- For the chicken:
- 1 whole free-range chicken
- 2 tsp sea salt
- 2 tsp black pepper
- olive oil
- sprigs of fresh thyme
Instructions
- To make the stuffing, add all the ingredients to a food processor and pulse until well mixed but still quite chunky. Season the chicken inside and out with salt and pepper and drizzle with olive oil. Place all the stuffing inside the cavity. Sprinkle with sprigs of thyme.
- Preheat the oven to 220°C fan bake and place the chicken breast-side up in a roasting pan. Roast for 1 hour or until juices run clear, basting halfway through.
- Let the chicken rest for 10 minutes before carving. Serve with roast veggies or salad on the side and pan juices.
