alan rosenthal

Chef, food writer and cookery teacher Alan Rosenthal is known for his one-pot dishes but roast chicken with stuffing is one of his personal favourites. It&#8217;s redolent of Friday nights round the family dinner table. This gorgeous roast chicken recipe also makes a good alternative to lamb for Easter lunch. Or, how about this roast chicken recipe with lemon, garlic and thyme?

Roast chicken with bread stuffing

chunky breadcrumbs,

¼ tsp ground ginger

salt

onion

butter, melted

egg,

chicken

Heat the oven to 180°C/160°C fan/gas 4. In a large bowl, mix the breadcrumbs with the ginger, salt and some black pepper. Grate in the onion, then add the melted butter and the egg. Mix everything together to make a soft ball of stuffing.

Carefully push your fingers under the skin of the chicken breast where it meets the neck, to release the skin from the meat. Push the stuffing up into the space you’ve created and shape it around the neck cavity, pulling the skin of the neck underneath to prevent the stuffing from falling out.

Season the chicken well and put in a medium roasting tin. Roast for 1½ hours or until the juices run clear when you push a skewer into the thickest part of the leg. Rest for 15-20 minutes. Carve and serve with hunks of stuffing and your favourite veg.

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Roast chicken with bread stuffing

The most viewed alan rosenthal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine