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

1. Preheat oven to 200°C. 
2. Mix butter, paprika, lemon zest and juice, garlic and herbs together. Season. 
3. Using your fingers, gently loosen the skin from the meat, without tearing it. 
4. Rub ¾ of the flavoured butter underneath the skin of the chicken and spread the remaining butter on top of the skin. Season well.
5. Place the stuffing into the chicken cavity, placing some around the chicken. 
6. 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. 
7. 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 

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