1 large free-range chicken (± 1.5kgs)

500g Mediterranean potatoes, quartered

Fresh thyme, rosemary & bay leaves

For the stuffing:

1 Tbsp olive oil

4 Tbsp butter

1 large onion, diced

4 cloves garlic, minced

1 bunch fresh thyme

2-3 sprigs fresh rosemary

500g Denny White Button Mushrooms, sliced

Zest and juice of 1 lemon

60g / ½ cup pecan nuts, lightly toasted

60g / ½ cup dried cranberries

50g / ½ cup breadcrumbs

Olive oil

Salt and pepper, to taste


- Preheat oven to 200˚C.

- Melt butter in a large frying pan and add the onion. Cook until tender. Add the garlic and herbs and cook for a minute until fragrant.

- Add the sliced white buttons. Cook until the mushrooms are tender.

- Switch the heat off and discard the herb stems. Add the lemon zest, pecans, cranberries and breadcrumbs. Mix well and season generously.

- Divide the stuffing in two and stuff the chicken with one half. Place the chicken in a large roasting dish. Surround the chicken with potatoes and herbs.

- Season everything with a drizzle of olive oil and salt and pepper.

- Place the roaster in the oven and cook for 45 minutes. Carefully remove the hot roaster from the oven and scatter the remaining mushroom stuffing over the potatoes.

- Return to the oven for another 45 minutes until the chicken legs are cooked through and the scattered stuffing is deeply golden brown and crispy.

(If you have a smaller chicken check earlier, however, filling the cavity of a roast chicken will add to the cooking time.)

- Remove the chicken from the oven and allow to rest for 10 minutes. Squeeze over a little fresh lemon juice. Carve the chicken and serve alongside the roasted potatoes, crispy crunchy stuffing and a green salad.

Serves 4-6

Prep time: 15 minutes

Cook time: 2 hours

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