Roasted Chicken with Stuffing

serves 5
120 mins



  • 2 tablespoons  Anchor Butter Salted or Unsalted
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 cup fresh breadcrumbs
  • 1 egg
  • ½ teaspoon dried mixed herbs
  • Salt and freshly ground black pepper
  • 1.6kg chicken
  • 50g butter, melted
  • 1 teaspoon thyme leaves
  • ½ teaspoon paprika


  1. Preheat the oven to 180°C.  
  2. 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.
  3. In a medium sized bowl combine the breadcrumbs with the egg, mixed herbs, and onion, season with salt and pepper.
  4. Spoon the stuffing into the chicken cavity and then secure legs with kitchen string.
  5. Rub the chicken with the melted butter and sit in a roasting dish.  Sprinkle with thyme leaves and paprika.
  6. Roast the chicken for 1 ½ hours until the juices run clear when a skewer is inserted into the thigh.  
  7. Allow to rest for 10 minutes before carving.