thyme Archives

Soup recipes

Citrus chicken tray bake with mash

45 minutes–1 hour

Aliums

Gnocchi with crispy pancetta and creamy shallots

20–25 minute

Cabbage recipes

Three-bean salad with braaied leeks

35 minutes

Braai recipes

Roast chicken with almond stuffing

1 hour 15 minutes

Roast chicken with almond stuffing

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 1 hour 15 minutes

Ingredients

1 whole free-range chicken

For the stuffing:

2 T olive oil
2 T butter
3 onions, quartered
4 cloves garlic, chopped
100 g flaked almonds, plus extra for topping
10 g thyme
1 x 250 g pack Woolworths Heat and Eat brown and wild rice
1 lemon, zested and juiced
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C. To make the stuffing, heat the olive oil and butter in a pan, then add the onions and garlic and fry for 5 minutes. Add the almonds and thyme and fry until the almonds are slightly browned.

2. Mix the onions and almonds with the rice, lemon zest and juice and seasoning. Stuff the chicken, then place the remaining stuffing on a baking tray and place the stuffed chicken on top of it. Drizzle with olive oil and season with salt.

3. Wrap tightly in tin foil and roast for 30 minutes. Remove the foil and grill the chicken for 15–20 minutes until the skin is brown and crispy. Serve with the roasted almond rice.

Find more roast chicken recipes here.

Photographs: Jan Ras
Food assistant: Marcelle De Wet

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Potato-and-pear soup

Butternut handkerchief pasta

Roast turkey mac ’n cheese

Citrus chicken tray bake with mash

Gnocchi with crispy pancetta and creamy shallots

Caramelised cabbage pizza

Spinach and broccoli soup

Chicken cacciatore

Three-bean salad with braaied leeks

Pork sausage kebabs

Leftover lamb prego rolls

Roast chicken with almond stuffing

Roast chicken with almond stuffing

Ingredients

Method