Roast chicken with walnut and sage stuffing
Gather family and friends around for this wholesome feast. We stuff the free range chicken with sage and walnuts for full flavour and a nutty texture.
Ingredients
Sage and walnut stuffing
- 20 g butter
- 1 small onion diced
- ½ cup FreshLife Californian walnuts pieces
- 10 Superb Herb sage leaves chopped
- ¾ cup breadcrumbs use gluten free if needed
- 1 egg beaten
Baby roast potatoes
- 700 g baby potatoes
- 1 tbsp Olivado extra virgin avocado oil
- 1 tbsp butter cut in cubes
- 5 garlic cloves peeled
- 1 handful Superb Herb sage
- salt
Serve with
- Green salad
Instructions
- Preheat the oven to 190°C.
- To make the stuffing: melt butter in a small frying pan over medium heat. Add onion and sage and fry for 5 minutes, stirring often, until the onion has softened. Add walnuts and stir through. Add to a bowl with remaining stuffing ingredients. Mix well and set aside.
- Fill the chicken cavity with stuffing, then tie the legs together with twine. Place chicken in a large roasting dish then season the chicken with salt and pepper and drizzle with oil.
- Roast in the oven for 40 minutes. Using oven mitts remove the dish, add butter to the dish and sage leaves. Scatter potatoes and garlic cloves around. Sprinkle liberally with salt.
- Return chicken and potatoes to the oven for a further 50 minutes, or until the chicken is cooked through, and the potatoes tender and golden. Rest the chicken for 10 minutes before serving with a green salad (optional).
Notes
Tip: if you don’t have baby potatoes simply halve or quarter full sized potatoes.
Tried this recipe?Let us know how it was!
Feel free to use an airfryer to cook your chicken if you have one. Crispy skin guaranteed!!
