The ultimate Sunday roast - a succulent roast chicken! Enjoy the simplicity of this recipe.
Preheat the oven to 180°C.
Gently melt the butter in a small frying pan and cook the onion and garlic for 10 minutes until softened. Set aside to cool a little.
In a medium sized bowl combine the breadcrumbs with the egg, mixed herbs, and onion, season with salt and pepper.
Spoon the stuffing into the chicken cavity and then secure legs with kitchen string.
Rub the chicken with the melted butter and sit in a roasting dish. Sprinkle with thyme leaves and paprika.
Roast the chicken for 1 ½ hours until the juices run clear when a skewer is inserted into the thigh.
Allow to rest for 10 minutes before carving.
Butter and Spreads
Anchor Salted Pure Butter
Anchor Salted Pure New Zealand Butter is perfect for savoury recipes. Made from 100% pure New Zealand grassfed cow's milk, it gives a rich and creamy taste and a natural golden colour. It is perfect for cooking and can also be used for baking