Rustic Roasted Baby Chickens with Herb Stuffed Baby Onions
- Category: a little cumbersome; Chicken & Poultry; Christmas; Dish Type; Easter; Roasts
Description
A gorgeously rustic roast chicken with crispy potatoes.
Ingredients
Chicken Marinade
juice and zest of 1 lime
1 tsp (5 ml) paprika
coarse sea salt and freshly ground black pepper
2 cloves garlic, crushed
Stuffed Onions
110 g white bread crumbs
1 tsp (5 ml) lemon rind
1 large egg
30 g mixed fresh herbs (rosemary, thyme, sage, parsley), finely chopped
1 small onion, grated
coarse sea salt and freshly ground black pepper
15 whole baby onions (to be stuffed)
For Roasting
1 lime, sliced
2 garlic bulbs, cut through the middle
⅓ C (80 ml) olive oil
Instructions
Preheat the oven to 180° C.
Truss the baby chickens with butchers string or kitchen twine.
Marinade
Mix together all the ingredients for the marinade and spread the mixture over the baby chickens.
Stuffing
Place the all the ingredients for the stuffing in a bowl and mix together well.
Place the baby onions (with the skins on) into a saucepan of boiling water and cook for 10 minutes, until the onions are slightly soft.
Remove from the water and cut the bottoms off the onions and gentle take out the centres. Fill the onions with the stuffing mixture.
Roast Baby Chickens
Place the baby chickens, stuffed onions and sliced garlic bulb halves into a roasting pan. Drizzle with half of the olive oil and season with salt and pepper. Place two lime slices on top of each baby chicken.
Put in the oven and roast for 1 hour, or until the chickens are cooked.
Crispy Potato Slices
While the chickens cook, peel the potatoes and cut into thin slices. Place them in a roasting pan, drizzle with the rest of the olive oil and sprinkle with sea salt. Roast for about 45 minutes until they are crispy.
Serve with the roasted chicken and other accompaniments for a rustic, country feast.
