Roasted Chicken with Lemon Walnut Stuffing

Roast chicken flavoured with lemon, butter and Marjoram and served with a delicious walnut and lemon stuffing and a rich, creamy gravy. A great twist on a classic roast chicken dinner.

Chicken:
2 oz butter, softened (50 g)
1 tsp. dried marjoram
1 lemon, freshly zested
¼ tsp. garlic, minced
1 (3 lb) whole chicken (1.35 kg)

Stuffing:
2 oz butter (50 g)
1 small onion, chopped
8 oz breadcrumbs (225 g)
2 oz walnuts, chopped (50 g)
1 tsp. black peppercorns, freshly crushed
3 Tbsp. lemon, freshly juiced
3 oz chicken stock (75 mL)
1 tsp. dried marjoram

Gravy:
½ pt chicken stock (300 mL)
1 Tbsp. all-purpose flour, unbleached
½ lemon, freshly juiced
2 Tbsp. single cream

Preheat the oven to 375°F (190°C/170°C fan, 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 the 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.

Serve the roast chicken with the stuffing and gravy. Ideal with roast potatoes and green beans.