Roasted Chicken with Lemon and Herb Stuffing

We love a traditional Sunday lunch with a tasty roasted chicken, but with this recipe it is even better stuffed with all things yummy. If you are looking to create a gourmet roast chicken dish with homemade stuffing, this might be just the thing for you! This Roasted Chicken with Lemon and Stuffing bursts with authentic flavours of oregano, thyme, paprika, cayenne pepper and tart lemon, while the chicken itself is tender and buttery.

Chicken:
1 whole chicken
1 lemon, cut in 4 pieces
2 Tbsp. extra-virgin olive oil
butter

Stuffing:
½ Tbsp. sea salt
½ tsp. dried oregano
½ tsp. dried thyme
1 tsp. ground smoked paprika
⅓ tsp. ground cayenne pepper
2 Tbsp. butter, melted
slices brown or white bread sliced and cubed
1 onion, finely chopped
1 egg
1 lemon, freshly juiced

Preheat an oven to at 375°F (190°C/170°C fan, Gas Mark 5).

For the Stuffing:
In a small mixing bowl, mix together all the stuffing ingredients and set aside.

For the Chicken:
Rinse the chicken and remove the giblet bag, pad dry with a paper towel and place on a plate.

Drizzle the lemon over the chicken.

Seasoning the chicken, using your hands, rub it all over the skin then add extra pieces of butter under the skin, this is to moisten.

Mix the stuffing well and place it inside the cavity of the chicken then using twine, tie the legs together.

Place it in a baking dish or a cast-iron skillet and bake uncovered for about 90 minutes or more.

The chicken should be crispy on the outside while still being tender and juicy inside.

When chicken is done, it should be cooked through, you can check with a meat thermometer, it should read 165°F (73°C).

Makes 6 servings.