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Adrian shares his Mum’s recipe for an Aussie family favourite, succulent Roast Chicken.
Pre heat the oven to 200C.
Combine the ingredients for the parsley butter in a bowl, mixing well.
Wipe the cavity of the chicken with paper towel & trim any excess fat. Hold the chicken firmly with one hand & with the other carefully insert your fingers under the breast. Gradually ease the skin away, being careful not to tear it. Take small knobs of parsley butter & push them under the skin, until the butter covers most of the breasts. Pull the skin back & place over the breasts.
To make the stuffing, heat the oil in a heavy-based frying pan & gently fry the onion for 3 to 4 minutes, until soft but not coloured. Transfer to a mixing bowl & allow to cool. Add bread crumbs, parsley, thyme, garlic, lemon zest, lemon juice, butter and pinch of salt and pepper. Mix until well combined.
Put the stuffing inside the chicken. Firmly tie the chicken the legs to the chicken & place the chicken on a wire rack inside a large roasting tray. Season generously with salt & pepper, rub with the oil & roast for 15 minutes, reduce heat to 170C and cook for a further 45 – 50 minutes or until the internal core temperature reaches 72C on a meat thermometer or when the juices run clear when you insert a skewer into the thigh.
Leave the chicken to rest in a warm place for 15 minutes while you cook your cornbread.
To make the cornbread, sift flour into a large mixing bowl. Add polenta, corn kernels, rosemary and a pinch of salt. Mix well.
In a separate bowl whisk 4 eggs. Add egg mixture to dry ingredients along with the milk and olive oil. Whisk until combined.
Pour mixture into a lightly greased bread tin and bake in a preheated 180C oven for 35 – 40 minutes.
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