I usually make it up as I go, and today I decided (after pruning our herb garden) that I would make a thyme, pine nut, lemon and garlic stuffing - it was so tasty, and just permeated through the chicken.
Ingredients:
1 free-range chicken, washed.
1 and a half tbs butter or margarine
1 cup of fresh breadcrumbs
a handful of chopped thyme
a tablespoon of chopped parsley
salt and pepper
a couple of tablespoons of lemon juice
1 tbsp of pine nuts
1 tsp minced garlic
olive oil
Veggies of choice for roasting (I used chopped potato, sweet potato, and carrot)
Veggies of choice for steaming (I used corn and broccoli)
METHOD:
Pre-heat oven to 200 degrees.
Wash the chook, inside and out.
Salt and pepper the chook, and rub a fair amount of olive oil into the skin.
Mix together butter, breadcrumbs, herbs, garlic, lemon, pine nuts and salt & pepper in a bowl to make the stuffing.
Insert the stuffing into the chicken, and tie the legs together with roasting string.
Place onto a baking tray (preferably one with a rack, however, I didn't use a rack)
Drizzle with a bit more olive oil.
Place into an oven and roast for around 1.5 - 2 hours, or until inner part of the chicken is cooked (I check by slicing down near the leg). Roast with the breast side up. I like to roast lightly covered with foil for the first half, then I remove the foil to ensure crispy skin for the last half. In the last 20 mins or so, turn the chook over.
Place the chopped veggies in a baking dish and drizzle with olive oil, salt, pepper and herbs of choice (I used fresh thyme today, but sometimes I use paprika or rosemary).
Bake until crispy.
Steam the other veggies for a few minutes until they are still crisp, but cooked.
Served with gravy. My stuffing was soooo tasty!
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