Adrian shares his Mum’s recipe for an Aussie family favourite, succulent roast chicken.


  • 1.5kg free-range chicken

  • Salt

  • Freshly ground black pepper

  • 1 tablespoon olive oil

  • Parsley butter

  • 100g butter, at room temperature

  • 3 tablespoons finely, chopped flat-leaf parsley

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • Stuffing

  • 3 cups breadcrumbs

  • 200g butter, softened

  • 1 onion

  • 1 cup parsley, chopped

  • Juice and zest of 1 lemon

  • ½ clove garlic, grated

  • 2 tbs thyme

  • Cornbread

  • 2 corn cob, boiled kernels, sliced off

  • 4 eggs

  • 2 cups milk

  • 3 cups self-raising flour

  • 1 cup polenta

  • 1 tsp salt

  • 2 tbs olive oil


  • 1.

    Pre heat the oven to 200C.

  • 2.

    Combine the ingredients for the parsley butter in a bowl, mixing well.

  • 3.

    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 between the breast and the skin. 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.

  • 4.

    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.

  • 5.

    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 at 200C for 15 minutes. Then reduce the 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 before serving. 

  • 6.

    While the chicken is cooking, make the cornbread. Sift flour into a large mixing bowl. Add polenta, corn kernels, rosemary and a pinch of salt. Mix well.

  • 7.

    In a separate bowl whisk 4 eggs. Add egg mixture to dry ingredients along with the milk and olive oil. Whisk until combined.

  • 8.

    Pour mixture into a lightly greased bread tin and bake in a preheated 180C oven for 35 – 40 minutes. Remove from oven and cut into slices. 

  • 9.

    Serve chicken with cornbread slices. 

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2456kj
  • Fat Total 142g
  • Saturated Fat 61g
  • Protein 106g
  • Carbohydrate 185g
  • Sugar 17g
  • Sodium 2236mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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5 comments • 4 ratings
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Posted by MickEReport
I have used the chicken recipe twice now and it was a smash on both occasions, but the real star has been the corn bread. I am waiting for one to come out of the oven right now.
Posted by Report
really l watch for the beef but l cooked this in a covered bbq Fantastic thanks
Posted by Brian265Report
Thanks for this one richo it tasted better than any other chook I have ever had
Cheers Brian jonhston
Posted by Report
I tried this recipe and it was fantastic!!! I can definitely recommend trying this one.
Posted by Fiona539Report
Defiantly giving this a go, love corn bread. Looks like a tasty & easy recipe - thanks Adrian