Add variety to your menu with this butter-rubbed chicken – it’s a fusion of flavour!
Stuffed roast chicken
Serves 6-8
Ingredients
½ cup butter, softened
1½ Tbsp smoked paprika
1 lemon, zested and juiced
5 cloves garlic, finely grated
8 sprigs thyme, picked and chopped
3 sprigs rosemary, picked and chopped
Handful parsley, finely chopped
Salt and milled pepper
1 (about 1.8kg) large chicken, giblets removed
Chicken stuffing
Method
- Preheat oven to 200°C.
- Mix butter, paprika, lemon zest and juice, garlic and herbs together. Season.
- Using your fingers, gently loosen the skin from the meat, without tearing it.
- Rub ¾ of the flavoured butter underneath the skin of the chicken and spread the remaining butter on top of the skin. Season well.
- Place the stuffing into the chicken cavity, placing some around the chicken.
- Roast the chicken uncovered for 20 minutes. Lower the oven temperature to 180°C and roast for another 45-60 minutes or until cooked and golden.
- Serve hot out of the oven with side dishes of your choice.
Chicken stuffing
Makes enough for 1 chicken
Mix the meat of 500g sausage of your choice, with ¾ cup breadcrumbs, 1 punnet (20g) chopped herbs of your choice (such as parsley, coriander, dill or thyme), zest of 1 orange or lemon. Season. Shape into golf ball-sized meatballs.
Recipe & styling: Lichelle May
Photography by: Zhann Solomons
Also read: Tomato, mozzarella & pomegranate salad
