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HOW TO Easy weekend dinners: Roast chicken with oat and sausage meat stuffing


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Roast Chicken with Oat & Sausage meat stuffing

Roast Chicken with Oat & Sausage meat stuffing

Roast Chicken with Oat & Sausage meat stuffing

INGREDIENTS SERVES 4-6
  • 140g (100g + 40g) butter
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • Zest of 1 lemon
  • 2 tbsp parsley, chopped
  • 2 tbsp sage, chopped
  • 1 tsp thyme, chopped
  • 150g gluten-free porridge
  • 100g gluten-free breadcrumbs
  • 100g gluten-free sausagemeat
  • 1 large chicken
  • Salt and pepper
  • Method
  • Melt 100g butter in a saucepan and add the onion and garlic. Cook over a low heat for about 2-3 minutes until softened. Remove from the heat and transfer into a bowl.
  • Add in the lemon zest, chopped herbs, porridge, breadcrumbs and sausagemeat, and mix well to create the stuffing. Season this mixture lightly and set aside until needed.
  • Preheat the oven to 200C. Stuff the cavity of the chicken with the cold stuffing using a parchment pocket to fit the cavity and tie the chicken with twine.
  • Place the chicken on to a roasting tray. Loosen the skin of the chicken and gently massage the remaining 40g butter into the breasts of the chicken.
  • Season generously with salt and cracked black pepper over the skin.
  • Place the chicken in the oven and roast about an hour-and- a-half or until the juices run clear out of the chicken thighs when pierced.
  • Remove the chicken from the oven and set aside for 5 minutes to settle the juices.
  • Remove the stuffing from the cavity into a serving platter and carve the chicken.
  • Serve immediately with your favourite sides.