Lemon Roasted Chicken with Walnut Stuffing

Lemon Roasted Chicken with Walnut Stuffing

Lemon Roasted Chicken with Walnut Stuffing

Prep Time
20 Minutes
Cook Time
1 Hour 45 Minutes
Ingredients
20
Servings
4
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.
Ingredients
  • Chicken:

  • 50 gram (2 ounce) butter, softened

  • 1 teaspoon Marjoram Herb

  • Zest of 1 lemon

  • ¼ teaspoon Garlic Grinder

  • 1.35 kg (3 lb) whole chicken

  • Stuffing:

  • 50 gram (2 ounce) butter

  • 1 small onion, chopped

  • 225 gram (8 ounce) breadcrumbs

  • 50 gram (2 ounce) walnuts, chopped

  • 1 teaspoon Black Peppercorns Mill, , crushed

  • 3 tablespoons lemon juice

  • 75 millilitre (3 fl oz) chicken stock

  • 1 teaspoon Marjoram Herb

  • Gravy:

  • 300 millilitre (½ pint) chicken stock

  • 1 tablespoons plain flour

  • Juice of ½ a lemon

  • 2 tablespoons single cream

Key Products
Marjoram Herb

Product Information

£ 1.85/unit,8g
Schwartz product packaging

Product Information

£ 2.50/unit,40g
Marjoram Herb

Product Information

£ 1.85/unit,8g

Instructions

  • 1 Pre-heat the oven to 190°C, 375°F, Gas Mark 5.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 Serve the roast chicken with the stuffing and gravy. Ideal with roast potatoes and green beans.

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