Ingredients

Method

For the stuffing, mix:
• 60 g Cremezola (or 1⁄2 cup cream cheese)
• 1 lemon, zested
• 3 sprigs thyme, chopped
• Sea salt and freshly ground black pepper, to taste
• 2 cloves garlic, smashed
For the chicken:
• 1 whole free-range chicken
• 2 T butter
• Sea salt and freshly ground black pepper, to taste
• 3 bulbs fennel, halved
• 1⁄2 lemon
• 4 shallots, halved
• 2 T olive oil
• 1⁄2 cup Woolworths organic chicken stock
• 1⁄2 cup white wine

Method

Ingredients

Preheat the oven to 200°C.

Using your fingers, separate the chicken’s skin from the breast. Push the stuffing between the breast meat and skin.

Rub the chicken with butter and season.

Place the chicken in a large roasting tray and arrange the fennel, lemon and shallots around the bird. Drizzle with olive oil.

Pour the stock and wine around the chicken and roast for 1–11⁄2 hours, or until golden and tender.

Cook's note: I often stuff butter or ghee under the chicken's skin. Using cheese is my new way.

Browse more roast chicken recipes here.