Festive Roast Chicken with Bacon, Cranberry & Macadamia Stuffing

This slow-roasted chicken is so juicy and, to be honest, the stuffing is some of the tastiest I have ever made. It has the added bonus of being very easy to do!

This would make a great main course on Christmas Day, or any time that you have family around over the holidays. It takes very little work, and will quietly cook away in the oven whilst filling your house with a fabulous smell.

I used macadamia nuts in the stuffing. These are an Australian nut, but if you can’t get them then I think maybe brazil nuts (or a similarly creamy textured nut) would work just as well.

Serve this chicken with your favourite roasted vegetables or mashed potatoes, plus gravy too of course.

Ingredients – serves 6-8:

  • 2.2kg/5 lb chicken
  • olive oil, to drizzle over the skin
  • dried mixed herbs, to sprinkle over the chicken

Stuffing:

  • 1/2 medium onion
  • 50g/2 oz macadamia nuts
  • 2 slices bread, any kind (I just used normal white bread)
  • 50g/2 oz dried cranberries
  • 50g/2 oz cooked bacon, chopped
  • 1 egg, beaten
  • 1 teaspoon dried mixed herbs
  • 1 garlic clove, crushed
  • squeeze of lemon juice (from a bottle is fine)
  • 1 large knob (approx 25g/1 oz) butter

Method:

  • Heat the oven to 160C/140C fan forced/320F.
  • Blitz the onion and macadamias together in a food processor until finely chopped, then put into a medium bowl.
  • Blitz the bread and cranberries in the food processor, then put into the bowl with the onion & nuts.
  • Add the cooked bacon, egg, herbs, garlic and lemon juice to the bowl and mix to combine all the ingredients.
  • Rinse the chicken under cold water, pat dry with a paper towel, then place in a roasting dish ensuring that the breast is facing upwards.
  • Using your fingers, carefully separate the skin from the chicken’s breast at the neck end, without tearing the skin. Push about a third of the stuffing under the skin.
  • Place the knob of butter with the stuffing under the skin and press gently to seal the skin down.
  • Put the rest of the stuffing in the body cavity.
  • Drizzle olive oil liberally all over the chicken and sprinkle with some dried herbs.
  • Cover the dish in foil and cook for 1 hour and 15 minutes.
  • Then cook without the foil for 1 hour, basting with the pan juices halfway through and at the end of that time. You may need to cover just the breast area with a piece of foil to prevent over-browning.
  • Turn up the oven to 220C/200C fan forced/430F, and cook for another 20-30 minutes. Test that the juices run clear when the thickest part of the leg is pierced with a skewer.
  • Remove the chicken from the roasting dish, put on a plate and cover loosely with foil. Leave to rest for 10 minutes before carving.
  • Enjoy!

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19 Responses to Festive Roast Chicken with Bacon, Cranberry & Macadamia Stuffing

  1. Sounds great. The pictures look great too – there are making me hungry! haha

  2. This stuffed roasted chicken looks so moist and the way that you have stuffed it under the skin is really unique.

  3. This looks mouth watering:) 🙂 🙂

  4. Ning says:

    I cooked this Chicken recipe for my Christmas trail-run two days ago. I used a 2.1Kg chook and cooked cover foil for 1 hrs and without foil for 40mintus. It came out perfectlly and my partner absolutely loves it. Thank you ^^

  5. Pingback: Merry Christmas! | Recipe Adaptors

  6. Kathrin says:

    Wow, what a great recipe! We had it for Christmas dinner(not big fans of Turkey) and it was absolutely fantastic! Thank you very much.

  7. jer says:

    Sounds really nice, Can one use potato
    instead of bread????

    • The bread soaks up some of the juices from the meat and I’m not sure if the potato would work quite as well. You can use any type of bread, including gluten free if that is what you need.

  8. Pingback: Festive Main Course Round-up | Recipe Adaptors

  9. Pingback: Recipe Round-up: Christmas Main Courses | Recipe Adaptors

  10. Jacky Stein says:

    Can I make the stuffing the night before? Or should I stuff the bird just before cooking?

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