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Roast Chicken with Lemon and Thyme Stuffing
Irene Muller
Give a tasty twist to your traditional Sunday roast chicken with this zesty lemon and fragrant thyme stuffing.
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Prep Time
15
minutes
mins
Total Time
2
hours
hrs
Course
Main Course
Cuisine
Global
Servings
4
Ingredients
1
whole chicken
1
lemon cut into four pieces
2
tbsp
extra-virgin olive oil
Butter
Stuffing
½
tbsp
salt
½
tsp
dried oregano
½
tsp
dried thyme
1
tsp
smoked paprika
⅓
tsp
cayenne pepper
2
tbsp
Two tablespoons melted butter (you can add more butter if needed)
slices brown or white bread (cubed)
1
onion - chopped finely
1
egg
Juice of one lemon
Instructions
Stuffing
In a small mixing bowl, mix together all the above ingredients and set aside.
Chicken
Rinse the chicken and remove the giblet bag, pad dry with a paper towel and place on a plate.
Drizzle the lemon over the chicken.
Season the chicken by using your hands to rub it all over the skin. Add extra pieces of butter under the skin to moisten the meat.
Mix the stuffing well and place it inside the cavity of the chicken. Use some kitchen twine to tie the legs together.
Place it in a baking dish or a cast-iron skillet and bake uncovered at 190°C / 375°F for about 90 minutes.
The chicken should be crispy on the outside while still being tender and juicy on the inside.
When chicken is done, it should be cooked through. You can check with a meat thermometer: It should be 73°C /165°F.
Keyword
Chicken