Roast chicken with almond stuffing

Roast chicken with almond stuffing

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  • 4 to 6
  • Easy
  • 10 minutes
  • 1 hour 15 minutes
  • Springfield Wild Yeast Chardonnay


  • 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

Cooking Instructions

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

Bianca Strydom Recipe by: Bianca Strydom
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Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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