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Roast Chicken With Fresh Thyme & Bacon
4 Serves
0:10 prep
2:00 cook
Winter Warmers Roast Chicken With Fresh Thyme & Bacon

Roast chicken with real homemade stuffing

4 serves
0:10 prep
2:00 cook

Ingredients

  • 400g can Edgell Chick Peas, drained
  • 4 slices day old bread, crusts removed
  • 2 rashers rindless bacon, finely chopped
  • 2 spring onions, chopped
  • 2 teaspoons fresh thyme leaves
  • 1 egg, lightly beaten
  • 2 tablespoons melted butter
  • 1 x 2kg chicken
  • 600g frozen Birds Eye Deli Roast Potatoes – Rosemary & Garlic
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Instructions

Step 1

Place Edgell Chick Peas and bread into a food processor and process until well chopped. Remove to a medium bowl.

Step 2

Stir in bacon, spring onions, thyme, egg and 1 tablespoon of melted butter and mix well.

Step 3

Spoon stuffing into chicken cavity, then secure vent with a bamboo skewer. Tie legs and wings securely.

Step 4

Brush well with remaining melted butter and place into a greased baking dish. Cook in a preheated oven at 180°C for 2 hours. Cook frozen Birds Eye Deli Roast Potatoes following packet directions and serve with Roast Chicken.

Tip To test if chicken is cooked simply pierce the chicken thighs with a sharp knife and if the juices run clear then the chicken is cooked. If juices are still pink then more cooking time is required.