Roast Chicken with Walnut and Sage stuffing

In collaboration with Fresh.co.nz

Gather family and friends around for this wholesome feast. We stuff the free range chicken with sage and walnuts for full flavour and a nutty texture.

Serves: 4

INGREDIENTS

1 free range fresh whole chicken

extra virgin avocado oil

salt and pepper

Sage and walnut stuffing:

20 g butter

1 small onion, diced

½ cup FreshLife Californian Walnut Pieces

10 sage leaves, chopped

¾ cup breadcrumbs, use gluten free if needed

1 egg beaten

Baby roast potatoes:

700 g baby potatoes

1 tbsp extra virgin avocado oil

1 tbsp butter, cut in cubes

5 garlic cloves, peeled

1 handful sage

salt

Serve with:

Green salad

METHOD

  • Preheat the oven to 190°C.

  • To make the stuffing: Melt butter in a small frying pan over medium heat. Add onion and sage and fry for 5 minutes, stirring often, until the onion has softened. Add walnuts and stir through. Add to a bowl with remaining stuffing ingredients. Mix well and set aside.

  • Fill the chicken cavity with stuffing, then tie the legs together with twine. Place chicken in a large roasting dish then season the chicken with salt and pepper and drizzle with oil.

  • Roast in the oven for 40 minutes. Using oven mitts remove the dish, add butter to the dish and sage leaves. Scatter potatoes and garlic cloves around. Sprinkle liberally with salt.

  • Return chicken and potatoes to the oven for a further 50 minutes, or until the chicken is cooked through, and the potatoes tender and golden. Rest the chicken for 10 minutes before serving with a green salad (optional).

Sarah Blazey