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Pasta with traybake tomato-mushroom sauce

30 minutes

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10 minutes

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40-50 minutes

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1 hour 20 minutes

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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

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Roast chicken with almond stuffing

Roast chicken with almond stuffing

Ingredients

Method