Roast Chicken with Stuffing
Impossibly good gluten free bakery

1 hour 30 mins Preparation, Make 4 servings
INGREDIENTS
- 150g PureBred Gluten Free Seeded Roll breadcrumbs
- 1.5 kg free-range chicken
- 1 small onion, diced
- 1 bunch fresh thyme, leaves picked
- 1 lemon
- 1 orange
- 50g almonds, roughly chopped
- 50g butter
- 2 cloves garlic, crushed
- 1 egg, beaten
- Roast potatoes and vegetables, to serve.
STEPS
STEP 1
Pre-heat the oven to 240C.
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. Add the egg and roll into balls.
STEP 5
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 6
Place the chicken onto the baking tray, drizzle with olive oil and season with salt and pepper.
STEP 7
Place in the pre-heated oven and immediately turn the heat down to 200C 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 8
Leave to rest for 10 minutes then serve w roast vegetables and potatoes.