Roast Chicken

Roast Chicken


- 1 whole chicken
- 4 potatoes – washed, skin on
- 2 x kumara – peeled & chopped
- 3 x carrots – chopped, skin on
- Chopped broccoli
- Frozen peas
- 100g dried apricots (chopped)
- ½ cup orange juice
- 1 tbsp grated orange rind
- 1 onion (finely chopped)
- 1 tbsp oil
- Herbs chopped up (lots of them)
- 1 tsp dried thyme
- 1 ½ cups soft bread crumbs
- 1 egg
- Salt & freshly ground pepper
- Tinfoil


1. First up, preheat your oven to 220 degrees.
2. Next you’re going to make your stuffing. From your ingredients, grab the following and mix together in a bowl:

- 100g chopped dried apricots
- ½ cup orange juice
- 1 tbsp grated orange rind
- 1 finely chopped onion
- 1 tbsp oil
- 1 tsp dried thyme
- Heaps of any herbs chopped up
- 1 ½ cups wholemeal bread crumbs
- 1 egg
- Salt & freshly ground pepper

3. Next you need to stuff your chicken but be careful not to over stuff it as this will create a mess in the roasting pan (grab an oldie for this if you need some help).

Now of course with chicken you have to be extra careful about prep! You need to keep your raw chicken separate from your veges. So make sure you’re using a separate board for stuffing the chicken and chopping the veges.

4. Place the chicken in your roasting tin and pop in the oven for about 1 hour and 20mins.
5. When the chicken is out of the oven, drizzle some of the juices over it to help keep the meat moist and to stop the skin from burning! This is called ‘basting’ – the juices are really hot though so you need to be careful!
6. Now you need to chop up the potatoes and carrots. No need to peel them, but give them a really good wash!
7. Now put your veges in the pan with the chicken and pop it back in the oven for another 45 mins.
8. Then all that’s left to do is steam your greens.


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