Stuffed Whole Chicken – Cape Malay Cooking & Other Delights – Salwaa Smith
Easy and delicious stuffed chicken to make as an alternative to Sunday roast using everyday ingredients. Tasty, soft and juicy chicken serve on a bed of fresh salad or with roast vegetables in season.
1.5kg – 2kg fresh whole chicken, skin on
1 small onion
1 each small red, green and yellow peppers
1 medium carrot
1 small lemon
6 cloves garlic
3 – 4 Tbsp lemon and herb BBQ spice
Juice of 1 lemon
1 Tbsp olive oil for drizzling
Clean, trim and wash the chicken making sure the cavities inside the chicken are cleaned. Do make sure you leave the chicken whole and leave the skin on to retain its natural juices.
Peel the onion, garlic and carrot. Slice all the vegetables as well as the lemon into small cubes, leaving the garlic whole.
Rub the whole chicken inside and out with the BBQ spice. Taste the BBQ spice first as normally it will have added salt. Stuff the vegetables and the lemon pieces inside the chicken.
Secure the chicken legs with toothpicks or kitchen string to ensure the stuffing stay inside. Place the chicken in a deep roasting dish. Cover securely with foil. Cook in a preheated oven at 200 degrees Celsius for about an hour.
Remove foil. Baste the chicken with the pan juice, lemon juice and drizzle the olive oil over the chicken. Return to the oven and roast a further 30 minutes at 220 degrees Celsius until the chicken is golden brown and the juices run clear.
Leave to rest for 10 minutes before serving. Use a carving knife and fork to cut into slices.
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