Christmas on a shoestring
ROAST CHICKEN WITH LEMON HERB STUFFING
SERVES 6 PREP 20 MINS COOK 1 HOUR 15 MINS
2 cups fresh breadcrumbs
¾ cup chopped mixed herbs such as thyme, parsley and chives, plus extra thyme and parsley to serve
1 lemon, grated rind, halved
2 tsp lemon juice
2 eggs, lightly beaten
2kg whole chicken, trimmed, washed, dried 40g butter, at room temperature
2 garlic cloves, crushed
1 tbsp olive oil
1kg small carrots, halved
1 Preheat oven to 180°C.
2 In a bowl, combine crumbs, herbs, lemon rind, juice and egg. Season, mix well. Push half breadcrumb mixture into cavity of chicken, securing legs together with kitchen string. Roll tablespoons of remaining stuffing into balls, place on a plate and set aside.
3 Combine butter and garlic. Carefully separate skin from breast of chicken. Push garlic butter under skin.
4 Rub oil over skin and sprinkle with salt and pepper to
