Simple to make and super tasty Chicken with Rosemary and Garlic stuffing is a great meal to serve for a Sunday roast or a delicious mid week meal.
1 1.5kg Chicken
100g Bread made into breadcrumbs I use (seeded bread for this)
1 medium white Onion chopped
3 Cloves of Garlic
1 Teaspoon of Rosemary leaves
1 beaten Egg
Salt and Pepper to taste
Chop half of the rosemary leaves and one clove of garlic finely and combine with the bread, onion, salt and pepper then mix well then add the egg to bind the ingredients.
Take 2 thirds of the butter and gently squish (nice technical word) it under the skin of the chicken to try and coat the breast area as this helps to moisten it and give it a richer flavour, be careful not to tear the skin. With a sharp knife prick 3 holes on each side of the chicken breast and one on each thigh. Cut the two remaining garlic cloves into 4 long slices each and squeeze one of these with some rosemary leaves into each of the holes. Rub the remaining butter on the skin of the chicken.
Place the chicken in an oven proof dish and cover with foil. Cook in a fan oven at 160 degrees for 30 minutes (cooking temperature and time for a normal oven will need to be increased). Remove the foil and cook for a further 50 minutes at 160 degrees. Baste the chicken every 10-15 minutes if possible. To check if the chicken is cooked get a long skewer and pierce the thickest part. If the juice runs clear then it is ready. Cover and allow to stand for 10 minutes before serving.
Serve with steamed veg and gravy for a nice healthy and hearty meal. You can always add some roast potatoes if you prefer.