A classic: a golden brown roast chicken stuffed with a savoury breadcrumb filling is perfect for any occasion: a cosy family meal on a Sunday or for a holiday feast. This classic dish combines the delicious crispiness of chicken with the aromatic richness of bread rolls, flavoured with a variety of herbs and spices. Ideally, the chicken is very easy to prepare and as soon as guests cross the doorstep, you can focus on conversation and a cosy get-together. I wish you good luck!
Stuffed Roast Chicken
1 bunch of root vegetables, soup vegetables
- Heat the oven to 200-220°C.
- Clean the chicken and pat dry.
- Mix the olive oil, salt, pepper and thyme into a marinade and rub all over the chicken, inside and out.
- Pour the stuffing into the chicken.
- Tie the thighs together with kitchen string.
- Put some olive oil in a roasting pan and place the chicken on the finely chopped root vegetables, breast side up.
- Roast the chicken at 200-220°C for about 15 minutes.
- Then add some chicken stock and reduce the heat to 140-150°C. This creates a delicious gravy.
- Depending on the size of the chicken, cook for about 60-90 minutes. Once halfway through, brush the chicken with the juices.
- Finally, increase the cooking temperature to 200°C for about 10 minutes so that the chicken becomes wonderfully crispy.
- Test the chicken: remove it from the oven and pierce the meat between the thigh and the breast with a meat skewer. If the juices run clear, the chicken is cooked. If pink juice still runs out of the meat, the chicken must be returned to the oven.