Roast chicken with bacon, parmesan & rosemary stuffing
Ingredients
Method
Preheat the oven to 200°C.
Sauté the onion, garlic, rosemary and bacon in butter until soft.
Mix with the breadcrumbs, parmesan, eggs and season with salt and pepper.
Dry the chicken well inside and out with a paper towel.
Loosely stuff the chicken cavity with the stuffing and tie the back legs together with a butchers twine.
Rub the chicken with olive oil and season well all over with salt and pepper.
Roast the chicken in a roasting pan for 1 hr and 10 mins then rest for 10 mins, covered, before carving and serving.
Note: if you are doing vegetables with the chicken, have them ready to go and add them to the pan with the chicken after about 30 mins.
Ingredients
Directions
Preheat the oven to 200°C.
Sauté the onion, garlic, rosemary and bacon in butter until soft.
Mix with the breadcrumbs, parmesan, eggs and season with salt and pepper.
Dry the chicken well inside and out with a paper towel.
Loosely stuff the chicken cavity with the stuffing and tie the back legs together with a butchers twine.
Rub the chicken with olive oil and season well all over with salt and pepper.
Roast the chicken in a roasting pan for 1 hr and 10 mins then rest for 10 mins, covered, before carving and serving.
Note: if you are doing vegetables with the chicken, have them ready to go and add them to the pan with the chicken after about 30 mins.