tmedia
Main content

https://www.lifestylefood.com.au/recipes/17322/mums-roast-chicken-with-cornbread

LifestyleFOOD.com.au

Mums Roast Chicken with Cornbread

Adrian shares his Mum’s recipe for an Aussie family favourite, succulent Roast Chicken.

Ingredients

  • 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

Method

  • 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.

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
4 comments • 3 ratings
Please login to comment
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