Roast Chicken with Stuffing

Impossibly good gluten free bakery

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Preparation, Make 4 servings

INGREDIENTS
  • 5 oz Promise Gluten Free 7 Seed Sourdough breadcrumbs
  • 3 lb free-range chicken
  • 1 small onion, diced
  • 1 bunch fresh thyme, leaves picked
  • 1 lemon
  • 1 orange
  • 2 oz almonds, roughly chopped
  • 2 oz butter
  • 2 cloves garlic, crushed
  • 1 egg, beaten
  • Roast potatoes and vegetables, to serve.
STEPS
STEP 1

Pre-heat the oven to 460 F.

STEP 2

Heat the butter in a large frying pan over a medium heat.

STEP 3

Add the onion and garlic and cook for 10 minutes until soft, but not coloured.

STEP 4

Tip into a large bowl and mix with the breadcrumbs, thyme leaves, nuts and the zest from ½ lemon and ½ orange, season well and leave to cool.

STEP 5

Add the egg and roll into balls.

STEP 6

Cut the lemon and orange into slices and put some in the cavity and some on the base of a medium sized baking tray.

STEP 7

Place the chicken onto the baking tray, drizzle with olive oil and season with salt and pepper.

STEP 8

Place in the pre-heated oven and immediately turn the heat down to 390 F and bake for 40 minutes, then add the stuffing balls to the tray and then roast for a further 35 minutes until golden and the juices run clear.

STEP 9

Leave to rest for 10 minutes then serve w roast vegetables and potatoes.

DIFFICULTY
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