Method:

Preheat oven to 220°C.

Rinse chicken outside & inside with cold water. Pat dry.
Loosely fill cavity of chicken with seasoning. Don't over stuff as it will expand during cooking.

Place chicken on a rack breast side up in a roasting dish.

Brush chicken with butter.

Tie legs together with string.

Season with salt & pepper.

Place in oven & bake for approximately 1.5 hours, basting occasionally. Chicken is cooked when the juices run clear when the thigh is pierced with a skewer.

Cover & stand for 10 minutes.

Optional extras:

The following ingredients can also be placed inside the cavity, in place of stuffing.

• One lemon.

• Lemon & thyme.

• Whole clove of garlic.

Chicken stuffing:

• 2 cups of stale breadcrumbs.
• 1 small onion, finely chopped.
• 1 stick of celery, finely chopped.
• 1/2 teaspoon of dried sage.
• 1/2 teaspoon of dried thyme.
• 1 teaspoon grated lemon rind (optional).
• 1/4 cup of butter.
• 1 egg, lightly beaten.
• Salt & pepper to taste.

Method:

• Sauté onions & celery in a frying pan until they are soft.

• Stir in sage, thyme, lemon rind (optional), egg & seasoning. Simmer for 5 minutes.

• Stir in breadcrumbs & mix well.

Related articles:

Bread sauce, Roast beef, roast chicken, roast lamb, roast turkey, roast potatoes, roast pumpkin, roast garlic, roast onion, roast sweet potato,