Mustard And Rosemary Roasted Chicken With Oatmeal Stuffing
Oats are a great alternative to breadcrumbs as a stuffing, plus they give it a healthy twist.
5 people
90 minutes
10 minutes
Ingredients
- 40 g Butter softened
- 5 tbsp Dijon Mustard
- 1 tbsp SuperValu Fresh Rosemary chopped
- 1 large SuperValu Whole Chicken
For the Stuffing:
-
100
g
Butter
-
100
g
Fresh Breadcrumbs
-
1
clove
Garlic
chopped
-
1
zest
Lemon
-
1
-
Onion
chopped
-
1
pinch
Pepper
-
150
g
Porridge Oats
-
1
pinch
Salt
-
2
tbsp
SuperValu Fresh Parsley Flat Leaf
chopped
-
2
tbsp
SuperValu Fresh Sage
chopped
-
1
tsp
SuperValu Fresh Thyme
chopped
To Serve:
-
1
handfull
Green Beans
-
1
handfull
SuperValu Mixed Baby Salad Leaves
Method
- To make the stuffing, melt the butter in a saucepan set over a low heat. Add the onion and garlic and cook for about 5 minutes, until softened. Stir in the oats, breadcrumbs, lemon zest and chopped herbs. Lightly season the stuffing with salt and pepper and allow to cool completely.
- Preheat the oven to 180°C/gas mark 4.
- Fill the cavity of the chicken with the cold stuffing and tie the legs together with kitchen twine. Place the chicken on a roasting tray. Rub the chicken all over with the softened butter and mustard, then sprinkle over the rosemary and season generously with salt and pepper.
- Roast the chicken in the oven for about 1½ hours, until the juices run clear when you pierce the thickest part of the thigh. Allow to rest for 10 minutes before carving.
- Serve the succulent roast chicken with stuffing on the side, freshly cooked green beans and some lightly dressed baby salad leaves.
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