Roast chicken with herb stuffing

The tastiest way to feel stuffed.

  • 20 mins preparation
  • 1 hr 45 mins cooking
  • Serves 4
  • Print
Roast chicken is already the ideal family dinner, but stuffed with fresh breadcrumbs, onion and herbs before you roast it takes it to a whole new level.
Looking for more stuffing recipes or what to do with any leftover roast chicken?


Roast chicken with herb stuffing
  • 1.5 kilogram whole chicken
  • 20 gram butter, melted
Herb stuffing
  • 1 1/2 cup (105g) stale breadcrumbs
  • 1 stalk celery (150g), trimmed, chopped finely
  • 1 small white onion (100g), chopped finely
  • 1 teaspoon dried mixed herbs
  • 1 egg, beaten lightly
  • 50 gram butter, melted


Roast chicken with herb stuffing
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Make herb stuffing. Combine breadcrumbs, celery, onion, herbs, egg and butter in a bowl.
  • 3
    Wash chicken under cold water; pat dry inside and out with paper towel. Fill chicken cavity with stuffing, fold over skin to enclose; secure with toothpicks. Tie legs together with kitchen string.
  • 4
    Place chicken on a rack over a baking dish halffilled with water (water should not touch chicken). Brush chicken with melted butter.
  • 5
    Roast chicken 15 minutes; reduce oven to 180°C/350°F, roast further 1½ hours or until cooked through. Stand 10 minutes before serving.

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