Sunday lunch just ain't the same without Roast Chicken with Fresh Herb & Onion Stuffing, something my fledglings remind me of now that they've fled the nest.
I on the other hand say Sunday lunch ain't the same without them around!
So, for this week's Hive Creative Contest | Cuckoo, run by the amazing talented 
Lemon & Herb Roast Chicken
- 1 whole Chicken
- 1-2 Lemons
- 2 Tbsp Olive Oil
- Fresh herbs - Sage, Thyme & Rosemary
- Seasoning of choice - I use Gorimas Chicken & Fish Spice blend
Drench Chicken in Lemon Juice & Olive Oil, stuff cavity with fresh herbs, season to taste & enfold chicken in herbs; leave to marinade for a couple of hours, turning halfway through.
Fresh Herbs Bread Stuffing
- 2-3 slices Bread, grated to resemble fine crumbs
- 1 Onion, diced
- 1 Egg
- Fresh Rosemary, Thyme & Sage, finely chopped
- Seasoning to taste - I use Salt & black Pepper
Mix together and use to stuff chicken cavity.
Lay Chicken breast side down on sprayed oven dish - this prevents tender breast meat drying out.
Roast in a hot oven 190°C for just over an hour - skin should be nicely crisped, but still juicy on the inside.
Serve with fresh Vegetables and a Potato Bake or Potato & Onion Wedges.
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