Roast chicken with lemon herb stuffing

This roast chicken with lemon herb stuffing is a delicious idea for your Christmas feast, especially when paired with delicious roasted carrots. The stuffing balls add so much flavour to the dish!

  • 20 mins preparation
  • 1 hr 15 mins cooking
  • Serves 6
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  • 2 cup fresh breadcrumbs
  • 3/4 cup chopped mixed herbs, such as thyme, parsley, chives
  • grated rind of 1 halved lemon, plus 2 teaspoons juice
  • 2 eggs, lightly beaten
  • 2 kilogram whole chicken, trimmed, washed, dried
  • 40 gram butter, at room temperature
  • 2 clove garlic, crushed
  • 1 tablespoon olive oil
  • 1 kilogram small carrots, halved


  • 1
    Preheat oven to 180°C.
  • 2
    Combine breadcrumbs, herbs, lemon rind, juice and eggs in a bowl. Season and mix well. Push half into the cavity of the chicken, securing legs together with string.
  • 3
    Roll tablespoons of remaining stuffing into balls and arrange on a tray lined with baking paper.
  • 4
    Combine butter and garlic. Carefully separate skin from breast meat of chicken fillets. Push garlic butter underskin. Rub oil over top of skin, then sprinkle with salt and pepper to taste.
  • 5
    Place chicken on a rack in a baking dish. Roast for 1¼ hours, adding carrot, lemon halves and stuffing balls after 30 minutes, or until chicken juices run clear when a skewer is inserted into thickest joint.
  • 6
    Serve chicken with stuffing, carrots and lemon halves.


Small carrots give a similar effect to the much dearer Dutch carrots for a fraction of the cost.