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Roast chicken with bacon and herb stuffing
Roast chicken with bacon and herb stuffing
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Prep Time:
50 minutes
Cook Time:
76 minutes
Total Time:
126 minutes
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Ingredients:
  • 1.6kg whole chicken
  • 27.30 gm olive oil
  • 800g desiree potatoes, washed, quartered
  • 25g butter
  • 1 small brown onion, finely chopped
  • 90g streaky bacon
  • 4 slices soy and linseed bread, crusts removed
  • 20.00 ml chopped fresh sage leaves
  • 20.00 ml fresh thyme leaves
  • 1 tsp finely grated lemon rind
  • 1 egg, lightly beaten
  • 40.00 ml plain flour
  • 125.00 gm dry white wine
  • 510.00 gm salt reduced chicken style liquid stock
Instructions:
  • Preheat your oven to 200°C (180°C fan-forced) and lightly grease a flameproof roasting pan.
  • In a frying pan over medium heat, melt butter and sauté onion and bacon for 6 minutes until onion is softened. Transfer to a bowl.
  • Break the bread into small chunks and mix it with the onions. Add in the sage, thyme, lemon rind, and egg. Stir well to combine everything. Season with salt and pepper, then let it cool completely.
  • Start by cleansing the chicken thoroughly, inside and out, under cold running water. Next, gently pat it dry using paper towels and trim any excess fat. Proceed by loosely stuffing the cavity of the chicken and securing the legs with kitchen string. Tuck the wings and neck flap underneath for even cooking. Rub the entire chicken with 2 teaspoons of oil and generously season with salt and pepper. Finally, carefully place the chicken in the pan, ensuring it's positioned on its side for optimal roasting.
  • In a bowl, combine potatoes with the remaining oil. Season with salt and pepper, toss well. Arrange around the chicken in a roasting pan and roast for 20 minutes.
  • After 20 minutes, flip the chicken over and continue roasting until golden. Then, flip the chicken breast side up, turn the potato, and roast for an additional 30 minutes until the chicken juices run clear when a skewer is inserted into the thigh. Remove from the oven, transfer the chicken and potato to separate warmed plates, cover with foil, and let them stand for 10 minutes before serving.
  • Prepare the gravy by skimming the fat from the roasting pan, leaving 1 tablespoon of pan juices and fat in the pan. Heat the pan over medium-high heat and stir in the flour for 1 to 2 minutes until it bubbles and browns slightly. Then, add the wine and stir for another 1 to 2 minutes until smooth. Pour in the stock and chicken juices, reduce the heat to medium-low, and cook for 6 minutes until thickened, scraping the pan as needed. Serve the gravy with the chicken and potatoes.

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