Ingredients
-
3 - 5
-
3 - 5
-
1
-
1/2
-
1/2
-
4
-
-
2
-
1
-
1
-
1
-
1
-
1
-
1
-
1
Directions
Sunday Roast Chicken With Apple and Herb Stuffing, With it’s crisp skin, light, juicy stuffing of onion, apple, herbs, and lemon zest, and accompaniment of rich gravy, this is hard to beat!, Very lemony otherwise ok I would not include lemon the next time I make this I would rather see the apple flavour shine through more , Absolutely (hands down) the best Sunday Roast Chicken we have had anytime of the week I followed this exactly and was so easy to put together, and so tasty The chicken fell of the bone and was beyond delicious I had one beautiful apple that used, and just so tasty and great It didn’t take that long to prepare and on this evening a wonderful treat for my family Thank you so much for posting this Sharon I will be using this often!
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Steps
|
1
Done
|
Make the Apple and Herb Stuffing: Melt the Butter in a Saucepan, Add the Onion, and Cook Gently For a Few Minutes, Until Softened. |
|
2
Done
|
Remove from the Heat, Leave to Cool Slightly, Then Stir in the Apple, Bread Crumbs, Egg,Parsley, Thyme, Lemon Zest, and Salt and Pepper to Taste. |
|
3
Done
|
Leave to Cool Completely. |
|
4
Done
|
Put the Parsley and Thyme Sprigs Into the Cavity of the Chicken, Add the Lemon and Onion, If Using, and Season With Black Pepper. |
|
5
Done
|
Truss the Chicken If Desired. |
|
6
Done
|
Spoon the Stuffing Into the Neck End of the Chicken, Secure the Skin Flap Over the Stuffing With a Smalll Skewer, and Pat Into a Rounded Shape. |
|
7
Done
|
Put Any Leftover Stuffing Into a Small Ovenproof Dish. |
|
8
Done
|
Rub the Softened Butter Over the Chicken Breast and Season With Salt and Pepper. |
|
9
Done
|
Place the Chicken, Breast Side Down, in a Roasting Pan. |
|
10
Done
|
Cook in a 375* Oven For About 1 1/2-2 Hours. |
|
11
Done
|
Turn the Chicken Over When Lightly Browned. |
|
12
Done
|
Continue Cooking, Basting Every 20 Minutes. |
|
13
Done
|
Cook Any Leftover Stuffing With the Chicken For the Last 40 Minutes of Cooking Time. |
|
14
Done
|
Test the Chicken: Insert a Skewer Into the Thigh-the Juices Will Run Clear When the Chicken Is Cooked. |
|
15
Done
|
Transfer to a Warmed Serving Platter and Keep Warm While You Make the Gravy. |
