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Mums Roast Chicken with Cornbread

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 bread crumbs

  • 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 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.

  • 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 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.

  • 6.

    Leave the chicken to rest in a warm place for 15 minutes while you cook your cornbread.

  • 7.

    To make the cornbread, sift flour into a large mixing bowl. Add polenta, corn kernels, rosemary and a pinch of salt. Mix well.

  • 8.

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

  • 9.

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

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4 comments • 3 ratings
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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