Lemon and Mustard Roast Chicken with Stuffing

30 Aug 2014

Earlier this year I took the leap and moved out of home by taking up a lease on a ninth floor apartment downtown with my partner Owen and two sisters Charli and Samme. While it's been a great year, I have missed cooking at home with my family and enjoying those wintery, family meals. I decided it was far overdue that I make a family meal for my flatmates. Luckily (or not so lucky?) for me, I live opposite Moore Wilsons which is known to have some of the best local produce and meats in town. Unfortunately it comes with a price tag, so sometimes a cheap meal can quickly turn into an expensive one. I know that they have a great selection of free-range meats however, so popped down there to grab a chicken.


I'm embarrassed to admit that until three years ago I never made stuffing or stuffed my roasts. I wasn't brought up with the common New Zealand 'Sunday Roast' tradition. As my parents moved here from Holland, we skipped a lot of the traditional Kiwiana meals. It wasn't until I was preparing a roast with my friend three years ago that she offered to make stuffing and I caught on and adopted her rough recipe.

Now, I can't enjoy a roast chicken without it. Stuffing is just one of those things that you have to have when making a roast. It always gets snapped up quickly when I cook it for my family, and the same happened when I served this to my flatmates. The marinade doesn't have to be particularly Jamie Oliver style either. If you've got garlic on hand, you're pretty much set.

Do you have a certain marinade or special ingredient that you like to use when making Roast Chicken? Please let me know in the comments below :)


Lemon and Mustard Roast Chicken with Stuffing


x1 size 16 whole chicken

2 lemons, juice only
Fresh stig of rosemary, peel of the leaves
2 tablespoons of Olive oil
2 teaspoons of crushed garlic
3 tablespoons of whole grain mustard
Salt and Pepper

2 cups of breadcrumbs
2 lemons, zest only
2 white onions
2 eggs
Nob of butter
Salt & Pepper to taste


To make the marinade:

Combine all ingredients together in a bowl. Rub over the chicken on both sides so that it is covered in the marinade. Sit in the fridge for 2+ hours or cook immediately.

To make the stuffing:

Dice the onions as small as you can - without chopping your fingers off!

Add butter to the pan and heat until melted. Add onions and saute until translucent, this takes about 3-5 minutes.

In a mixing bowl, add breadcrumbs, lemon zest, thyme, parsley, salt and pepper and eggs. Add onions and mix quickly so as to not let the eggs ‘cook’ from the heat. Combine until you have a nice thick paste.

Stuff the stuffing inside the chicken.

Cook on 200 degrees for 1 hour or until cooked through.

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