Roast Chicken With Stuffing

• 3/4 cup fresh breadcrumbs
• 2 oz mixed herbs, such as thyme, parsley and chives, chopped
• 1 None lemon, zested
• 2 tsp lemon juice
• 1 None egg, lightly beaten
• 1 (4 lb) chicken, trimmed, washed, dried
• 3 tbsp butter, softened
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 6 None potatoes, peeled, quartered
• None None steamed vegetables, to serve
• None None gravy, to serve

1. Preheat oven to 400u0b0F.
2. Combine breadcrumbs, herbs, lemon zest, lemon juice and egg. Season. Push into cavity of chicken, securing legs together with string.
3. Combine butter and garlic. Carefully separate skin from breast meat and push garlic butter under skin. Rub oil over skin and season. Place chicken on a rack in a baking dish. Arrange potatoes around chicken. Roast for 1 hour 15 mins, turning potatoes once, until chicken juices run clear when a skewer is inserted into thickest joint, and potatoes are tender. Serve with vegetables and gravy.

fresh breadcrumbs, mixed herbs, lemon, lemon juice, egg, chicken, butter, garlic, olive oil, potatoes, steamed vegetables, gravy

Taken from recipes-plus.com/api/v2.0/recipes/27825 (may not work)