Easy Roast Chicken And Stuffing

Using Your Hands Or A Brush, Rub The Chicken With The Melted Butter.

Put chicken on its back low rack sprinkle with salt and cook at 200c for 50 minutes. Tuck the neck flap underneath. Add the remaining stuffing mix to the vegetables tray and mix well.

Heat Oil In Frying Pan And When Hot, Add The Chicken And Brown On Both Sides For About For 4 Minutes Per Side.

Place chicken into prepared baking dish. Or until chicken is done, basting occasionally and placing the remaining stuffing in the oven for the last 30 min. Return chicken to the wire rack in oven and bake for another 20 minute at 220°c (428°f) and after that, baste chicken once more with olive oil.

Cook Approx 5 Min Until Mixture Thickens.

Add chopped water chestnuts, onion and poultry seasoning, mix thoroughly and set aside. Add onion and sage and fry for 5 minutes, stirring often, until the onion has softened. Mix soup, milk and parsley.

Preheat The Oven To 220C/200C Fan/Gas 6.

Cover and refrigerate until ready to bake. Add walnuts and stir through. Add hot water and butter;

Season With Salt And Pepper To Taste.

Instructions preheat the oven to 200°c/180°c fan/gas mark 6. Line a roasting pan with foil and set a rack in the pan. Plus i did not have a leak in the house so i chopped up some green peppers instead.