Roast Chicken with Oatmeal Stuffing
Try this delicious chicken and stuffing recipe, inspired by the traditional Scottish dish, skirlie.
4 people
90 minutes
15 minutes
Ingredients
- 40 g Butter softened
- 1 large SuperValu Free Range Whole Chicken
- 10 - SuperValu Rooster Potatoes roasted, to serve
For the Oat Stuffing
-
1
pinch
Black Pepper
-
100
g
Butter
diced
-
1
clove
Garlic
chopped
-
1
-
Lemon
zest only
-
1
-
Onion
chopped
-
150
g
Porridge Oats
or pinhead oats
-
1
pinch
Salt
-
100
g
SuperValu Fresh Breadcrumbs
-
2
tbsp
SuperValu Fresh Parsley Flat Leaf
chopped
-
2
tbsp
SuperValu Fresh Sage
chopped
-
1
tsp
SuperValu Fresh Thyme
chopped
Method
This recipe will serve 4 - 6 people
- Preheat the oven to 200oC/gas mark 6.
- To make the stuffing, melt the butter in a saucepan set over a low heat, then add the onion and garlic. Cook for about 5 minutes, until softened. Mix in the oats, breadcrumbs, lemon zest and chopped herbs. Season lightly and set aside to cool.
- Stuff the cavity of the chicken with the cold stuffing and tie the chicken legs together with butcher twine. Place the chicken in a roasting tin. Loosen the skin of the chicken and gently massage the softened butter into the breasts. Season the skin generously with salt and pepper.
- Place the chicken in the oven and roast about 90 minutes, until the juices run clear when you pierce the thighs. Serve the stuffing on the side along with roasted potatoes.
High in protein
