Herby lemon roast chicken with slow roast tomatoes
You can’t beat roast chicken. We use our homemade lemon herby stuffing and roast the lot over tomatoes for a flavoursome summer meal. Yum! If you have dietary requirements: you can easily make the chicken gluten-free by using gluten-free stuffing.
Ingredients
- 1 Waitoa free-range plain whole chicken
- Extra virgin olive oil
- Salt and pepper
Stuffing
- ½ onion finely diced or grated
- 2 cloves garlic crushed
- ½ cup bread crumbs
- ¼ cup Superb Herb rosemary chopped
- ¼ cup Superb Herb thyme chopped
- 1 lemon zest and juice
- 50 g butter melted
- 1 egg
Slow roasted tomatoes
- 1.5 kg tomatoes halved
- 1 head garlic
- extra virgin olive oil
- salt
Serve with
- green salad
Instructions
- Preheat the oven to 175°C fan bake. Place the rack in the middle.
- In a bowl, mix the onion with the stuffing ingredients until well combined. Fill the chicken cavity with stuffing, then tie the legs together with twine. Season the chicken with salt and pepper and drizzle with oil.
- Toss the tomatoes and garlic in oil, sprinkle with salt, and place on a baking tray.
- Place the chicken on the oven rack with the tomato tray beneath (it will catch the chicken juices and slow roast the tomatoes to perfection). Bake for 80 minutes, turning the chicken if necessary to brown evenly. Bake until the chicken juices run clear.
- Rest the chicken for 10 minutes then serve with slow cooked tomatoes and sides. Delish!
Tried this recipe?Let us know how it was!
We have crafted a fair number of different style roasts, including this Mediterranean inspired delight.
