Preheat your oven to 200°C fan bake. Heat a generous drizzle of olive oil in a large saucepan over medium-high heat. Sauté garlic and one finely diced onion for a few minutes or until softened. Transfer to a large bowl and add toasted bread, cranberries, the zest of the orange, eggs and rosemary. Season with salt and pepper and stir until well combined.
Pat the chicken dry with a paper towel, season with salt and pepper and transfer into a large roasting dish. Stuff the chicken with a third of the cranberry stuffing, then tie the drumsticks together and fold under the wing tips.
Cut the remaining onion and orange into wedges and scatter into the roasting dish. Generously drizzle over olive oil, then place in the oven to roast for 1 hour-1 hour 10 minutes until the chicken is fully cooked through and the juices run clear. Cover loosely and set aside to rest for 10 minutes.
Roll the remaining stuffing into balls and place on a lined baking tray. Place in the oven to bake for 20-25 minutes or until golden brown.
Serve the roast chicken with the stuffing balls.
Festive roast chicken
Obtain a win in the kitchen this Christmas season with our festive roast chicken. Everyone will be eager to tuck into this succulent roast with rosemary, orange and cranberry stuffing. Serve with roasted asparagus, kumara and carrots and gravy for a delicious feast.
Ingredients
Method
Ingredients
- 1.5kg whole chicken, room temperature
- 2 cloves garlic, minced
- 2 onions
- 5 slices of sourdough or ciabatta bread, diced and toasted
- ½ cup Pams ready to eat dried sweetened cranberries
- 1 orange
- 2 eggs, lightly beaten
- 3 Tbsp fresh rosemary leaves, roughly chopped
Method
Top tip: Add two finely diced celery sticks and a handful of chopped sage leaves to the stuffing mixture with the onion for extra flavour.
Serve this roast with cranberry sauce instead of gravy for a dairy-free option.
Serve this roast with cranberry sauce instead of gravy for a dairy-free option.