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Lemon Roasted Chicken with Walnut Stuffing

Roast chicken flavoured with lemon, butter and Marjoram and served with a delicious walnut and lemon stuffing and a rich, creamy gravy. A great twist on a classic roast chicken dinner.

20 mins Prep Time
20 mins Prep Time
  • Pre-heat the oven to 190°C, 375°F, Gas Mark 5.

  • To roast the chicken, mix the butter, Marjoram, and lemon zest together and spread over the chicken, under the skin. Sprinkle the skin with the Garlic Salt. Place in a roasting tin and bake for 1½ hours or until golden and cooked, basting once or twice during cooking.

  • Meanwhile, to make the stuffing heat the butter in a saucepan and fry the onion until softened. Stir in the remaining stuffing ingredients. Place in a dish and cook in the oven with the chicken for the last half hour.

  • To make the gravy, drain off the juices from the roast chicken and add the stock. Blend with the flour in a saucepan. Bring to the boil stirring until thickened. Stir in the lemon juice and cream.

  • Serve the roast chicken with the stuffing and gravy. Ideal with roast potatoes and green beans.

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