Knorr
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Serves 6
Cook 85 mins
Prep 25 mins
36

Roast Chicken with Bacon, Herb and Nut Stuffing

Try this recipe for a deliciously seasoned roast chicken that is juicy in the middle with a crispy golden skin! Serve with steamed vegetables.

See how to cook this meal step by step

Ingredients

Ingredients

  1. 450g butternut, peeled and chopped
  2. 6 small potatoes, peeled and cut in half
  3. 1 egg
  4. 25ml walnuts, lightly toasted
  5. 1 clove garlic, crushed
  6. 50g bacon, diced
  7. 1 small onion, finely diced
  8. 15ml Robertsons Sage
  9. 250ml fresh breadcrumbs
  10. 1.3kg chicken, Whole and cleaned
  11. 3 carrots, peeled and chopped
  12. 1 x KNORR Cook-In-Bag Spicy Roast Chicken
  13. 10ml sunflower oil

Method

Method

  1. No need to preheat oven.
  2. Heat oil in a frying pan and fry bacon until crisp and golden.
  3. Lower the heat and add onion and garlic and cook until soft.
  4. Add sage, remove from heat and allow to cool.
  5. Add the walnuts, breadcrumbs and egg, mix well then stuff into the cavity of the chicken.
  6. Place chicken into the roasting bag with the potatoes, carrots and butternut and season with dry KNORR mixture. Close bag at end with blue tie supplied.
  7. Very gently massage KNORR mixture into the chicken on a stable surface. Ensure dry mixture is spread evenly.
  8. Place bag sideways in a cool oven dish, ensuring pieces are evenly spaced.
  9. Bake at 180°C for 70 minutes on the lowest shelf in the oven. Ensure that the grill is off at all times. Keep enough room for the bag to expand (bag must not touch the sides of the oven).
  10. For a crispier skin, open the bag 15 minutes before the end of cooking.
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