Lemon roasted chicken with walnut stuffing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | grams | Butter; softened (2 oz) |
| 1 | teaspoon | Schwartz Marjoram |
| 1 | Lemon; Zest of | |
| ¼ | teaspoon | Schwartz Garlic Salt |
| 1 | 1 1/3 kilogr chicken; (3 lb) | |
| 50 | grams | Butter; (2 oz) |
| 1 | small | Onion; chopped |
| 225 | grams | Breadcrumbs; (8 oz) |
| 50 | grams | Walnuts; chopped (2 oz) |
| 1 | teaspoon | Schwartz Black Peppercorns; crushed |
| 3 | tablespoons | Lemon juice |
| 75 | millilitres | Chicken stock; (3 fl oz) |
| 1 | teaspoon | Schwartz Marjoram |
| 300 | millilitres | Chicken stock; ( 1/2 pint) |
| 1 | tablespoon | Plain flour |
| ½ | A lemon; Juice of | |
| 2 | tablespoons | Single cream |
Directions
CHICKEN
STUFFING
GRAVY
Pre-heat the oven to190C, 375F, Gas Mark 5.
To roast the chicken, mix the butter, Marjoram, and lemon zest together and spread over the chicken under the skin. Sprinkle the skin with Garlic Salt.
Place in a roasting tin and bake for 1½ hours or until golden and cooked, basting once or twice during cooking.
Meanwhile, to make the stuffing heat the butter in a saucepan and fry the onion until softened. Stir in the remaining stuffing ingredients. Place in a dish and cook in the oven with the chicken for the last half hour.
To make the gravy, drain off the juices from the roast chicken and add the stock. Blend with the flour in a saucepan. Bring to the boil stirring until thickened. Stir in the lemon juice and cream.
Try sprinkling Schwartz Chicken Seasoning over the chicken or turkey before roasting for extra flavour
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