Name: French onion-stuffed roast chicken with crispy potatoes
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4
Ingredients: Roast chicken; 50 gram butter, softened; 1 tablespoon thyme leaves, plus sprigs to serve; 2 garlic cloves, crushed; 1.8 kilogram whole chicken, patted dry; 1/4 cup extra virgin olive oil; 1 large onion, thickly sliced; 1 kilogram kipfler potatoes, rinsed, halved; 1 cup chicken stock; 1/2 cup dry white wine; steamed baby carrots, green beans, parmesan crisps (see recipe tip) to serve; French onion stuffing; 25 gram butter; 2 large onions, thinly sliced; 1 tablespoon thyme leaves; 1/2 cup white wine; 1 1/2 cup fresh breadcrumbs

French onion-stuffed roast chicken with crispy potatoes

Make your next Sunday roast one to remember with this French onion-stuffed chicken recipe. This simple yet impressive dish is perfect enjoyed for a family dinner with crispy potatoes and steamed veges

Serves 4

Prep

15M

Cook

1H 30M

Total

1H 45M

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Ingredients

Roast chicken

50 gram butter, softened

1 tablespoon thyme leaves, plus sprigs to serve

2 garlic cloves, crushed

1.8 kilogram whole chicken, patted dry

1/4 cup extra virgin olive oil

1 large onion, thickly sliced

1 kilogram kipfler potatoes, rinsed, halved

1 cup chicken stock

1/2 cup dry white wine

steamed baby carrots, green beans, parmesan crisps (see recipe tip) to serve

French onion stuffing

25 gram butter

2 large onions, thinly sliced

1 tablespoon thyme leaves

1/2 cup white wine

1 1/2 cup fresh breadcrumbs

Method

1.Preheat oven to moderate, 180°C.

2.In a bowl, combine butter, thyme and garlic. Season.

3.Separate chicken skin from breast. Push butter under skin. Rub oil all over chicken. Season.

4.For the French onion stuffing: In a frying pan, melt butter on medium. Sauté onion and thyme for 4-5 minutes. Stir in wine. Simmer, uncovered, for 2-3 minutes until wine has almost evaporated. Cool. Stir in breadcrumbs. Season. Press stuffing into chicken cavity. Secure legs with kitchen string.

5.Add onion to a roasting pan. Place a small rack over onion. Place chicken on rack. Scatter potatoes around. Pour in stock. Drizzle with olive oil.

6.Bake, covered with foil, for 45 minutes. Uncover, then bake for 30 minutes until juices run clear. Remove chicken and set aside, loosely covered. Increase heat to 220°C. Add wine to pan juices. Bake for 12-15 minutes to crisp potatoes.

7.Carve chicken, scatter with extra thyme. Serve with stuffing, potatoes, veges and parmesan crisps.