Ingredients
Chicken:
1
whole chicken
1
lemon(s)
, use half cut into quarters
1
red onion(s)
, use half cut into quarters
3
sprigs fresh rosemary
Cream cheese stuffing:
80
g
LANCEWOOD® Medium Fat Plain Cream Cheese
5
ml
garlic
, crushed
15
ml
fresh rosemary
, chopped
400
g
baby marrow(s)
, chopped
400
g
baby potatoes
1
red onion(s)
, quartered
45
ml
oil
salt & freshly ground black pepper
to taste
Method
Chicken:
1. Preheat the oven to 180°C.
2. Place the chicken in a roasting dish. Stuff the chicken with the lemon, red onion and rosemary and leave aside to make the stuffing.
Cream cheese stuffing:
1. Place the cream cheese, garlic and rosemary in a bowl and combine well.
2. Using your fingers, separate the chicken’s skin from the breast and push the cream cheese stuffing between the breast meat and skin.
3. Add the baby marrow, baby potatoes and red onion to the roasting pan and pour over the olive oil.
4. Season well and roast for 60 – 90 minutes or until the chicken is cooked through and golden brown.
