Elevate your next roast dinner with this mouthwatering roast chicken, stuffed with a savory sage and onion filling. Perfect for family gatherings or a special occasion, this dish is sure to impress!
- Ingredients:
- 1.5-1.8 kg chicken (about 3-4 lbs), giblets removed, trussed
- 25 g butter
- ½ unwaxed lemon, juice only
- 100 ml white wine or vermouth
- Salt and black pepper
For the Stuffing:
- 15 g butter
- 1 large onion, finely chopped
- ½ unwaxed lemon, finely grated zest
- 5 fresh sage leaves, finely chopped (or ½ tsp dried sage)
- 100 g fresh white breadcrumbs
- 1 egg, beaten
For the Alternative Sausagemeat Stuffing:
- 15 g butter
- 1 large onion, finely chopped
- 200 g sausagemeat
- 1 eating apple, grated
- 4 sprigs fresh thyme, finely chopped
For the Gravy:
- 1 tbsp plain flour
- 100 ml dry white wine
- 300 ml chicken stock
- Method:
- Season the chicken inside and out with salt and chill overnight. Let it come to room temperature before roasting.
- Preheat oven to 220°C/200°C Fan/Gas 6.
- For the stuffing, cook onion in butter until soft, then mix with lemon zest, sage, breadcrumbs, and egg. (For sausagemeat stuffing, mix with fried onion, apple, and thyme.)
- Stuff the chicken and roast. Rub with butter, lemon juice, and pour wine mixed with water over it.
- Roast for 15 minutes at high heat, then reduce temperature to 180°C/160°C Fan/Gas 4 for 60-80 minutes until cooked through.
- Rest the chicken, make the gravy with pan juices, flour, wine, and stock.
Serve with your favorite sides and enjoy a delightful meal! 
