Cheat’s Roast Chicken with Sage and Onion Stuffing

Want the great taste of roast chicken but without any hassle?

Cooking a whole chicken can be pretty intimidating sometimes – if you are anything like me then you constantly worry if it really is cooked through. And then there are the family members who don’t like dealing with bones… This version is so much easier as there are no bones. It gives you all the taste of roast chicken but in well under an hour.

I love sage and onion stuffing but have always resorted to a packet mix instead of making my own. However the huge sage plant that is growing in my garden persuaded me to have a go at it. It is so simple that I am now kicking myself for not trying it before.

The recipe here is just for the chicken and stuffing. I have served this with mini roast potatoes, (which I cooked at the same time as the chicken), plus some peas and gravy. You pick whatever accompaniments that you usually love with your roast chicken – mashed potato would also be pretty good 🙂

Ingredients – serves 4:

  • 1 onion, peeled, root end removed and  then quartered
  • 1 handful fresh sage leaves, about 14, stalks trimmed
  • 1 cup dried packaged breadcrumbs
  • black pepper, to season
  • juice of 1/2 lemon
  • 4 chicken thigh fillets, skinless and boneless (or just pull the bones out yourself – it works out much cheaper)
  • olive oil, for drizzling
  • roast vegetables or mashed potato plus gravy, to serve

Method:

  • Heat your oven to 200C/180C fan forced/390F.
  • Put the onion in your food processor and blitz on the pulse setting until finely chopped.
  • Add the sage, breadcrumbs and a good sprinkling of black pepper and blitz again until the sage is chopped.
  • Squeeze in the lemon juice and pulse once. The stuffing should come together in a ball.
  • Spray a baking tray with a little cooking spray.
  • Remove the blade from the processor bowl. Divide the stuffing mixture into 4 balls.
  • Open out one of the thigh fillets and place one of the balls of stuffing in the middle of the fillet. Flatten the stuffing slightly. Wrap the chicken around the stuffing and then secure with two toothpicks or short wooden skewers. Place on the baking tray.
  • Repeat for the other thighs.

  • Drizzle a little olive oil over each chicken parcel.
  • Cook for 45-50 minutes, turning half way through the cooking time. They are done when the meat is golden all over. The double check is to pierce the middle of each chicken piece with a skewer or sharp knife – there should be no pink in the juices.
  • Remove the tray from the oven and set the chicken aside to rest for 5 minutes before serving. Remember to remove the toothpicks or skewers before placing on your serving plates.
  • Enjoy! 

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2 Responses to Cheat’s Roast Chicken with Sage and Onion Stuffing

  1. sybaritica says:

    Oh, those parcels are lovely 🙂

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