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  • 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

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.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • Wilma
    26 June 2018

    Take the Woollies basil pesto and sun-dried tomato tub, mix in extra mascorpone and stuff same as the recipe. Add a lemon to the chicken cavity. And cook, yummeeeee!!!

    1. default
      27 June 2018

      Love it, Wilma! We’ll definitely give it a bash. Thanks for the share.

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