Classic Roast Chicken

Gather the family for a traditional roast this Sunday.
1H 30M
1H 45M

Try this tasty chicken with Cheesy Potato Stacks.


Pecan Stuffing:



Preheat oven to a moderate 180C (160C fan forced). Rinse chicken, pat dry with paper towel. Place a roasting rack in a baking tray, add 1 cup water to the tray. Tuck wings under the chicken.


Combine herbs, butter, garlic and season to taste with salt and pepper. Separate skin from breast meat, spread 2 tablespoon of the herb butter under the skin. Reserve remaining butter, roll into a log and wrap in plastic wrap. Chill.

Push the butter up under the skin of the chicken.

To make the Pecan Stuffing: Heat butter in a pan, add spring onions and pecans, stir over a moderate heat for 3-4 min. Add breadcrumbs and chopped parsley. Season to taste.

Precook the stuffing and cool before filling the chicken.

Lightly fill the cavity with stuffing mix and secure the opening closed with a skewer. Tie legs together with string. Place chicken onto roasting rack, brush lightly with olive oil. Roast for 1 hr 15 min – 1 hr 30 min or until cooked through. Basting with juices every 15 min.

Baste to keep the chicken moist.

Cover with foil and allow to stand for 10 min then carve. Serve with sliced herb butter, roast vegetables and steamed asparagus. Garnish with fresh herbs.

Serve with crispy roast vegetables and asparagus.

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