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Roast chicken with lemon and tarragon stuffing
Roast chicken with lemon and tarragon stuffing
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Indulge in a succulent roast chicken feast for ultimate comfort and satisfaction.
Ingredients:
  • 80g butter
  • 1 brown onion, finely chopped
  • 1 celery stick, finely chopped
  • 40g almond
  • 70g breadcrumbs
  • 2 tsp finely grated lemon rind
  • 40.00 ml coarsely chopped tarragon
  • 1 egg, lightly whisked
  • 1.8kg fresh chicken
  • 1/2 lemon, thinly sliced
  • 12 kipfler potatoes, halved
  • 1 lemon, cut into wedges
Instructions:
  • 1. Preheat your oven to 200°C. 2. In a medium frying pan over high heat, melt 20g of butter. 3. Add onion, celery, and garlic. Cook and stir for 5 minutes until the onion softens. 4. Remove from heat and transfer to a bowl. 5. Add almonds, breadcrumbs, lemon rind, half of the tarragon, and egg. Mix well. 6. Season with salt and pepper to taste.
  • In a small bowl, mix the remaining butter and tarragon, then season with salt and pepper. Rinse the chicken cavity under cold running water and pat dry inside and out with paper towel.
  • Fill the chicken cavity with the breadcrumb mixture, gently slide the butter mixture under the skin with lemon slices, tie the legs with kitchen string, place in a roasting pan, season with salt and pepper, surround with potatoes and lemon wedges, then drizzle with chicken stock.
  • Roast in a preheated oven until the chicken juices run clear when pierced with a skewer, about 1 hour 30 minutes. Transfer the chicken and potatoes to a serving plate, cover with foil, and let rest for 10 minutes before serving.
  • Transfer the roasting pan with pan juices to medium-high heat and bring to a boil. Stir occasionally and cook for 5 minutes until the sauce slightly thickens.
  • Slice the chicken into portions with a sharp knife and serve promptly with gravy, potatoes, and stuffing.

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