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Today I was working from home, so I had time to make this fantastic roast chicken.
This is a combination of family recipe and improvements over the years.


4 white bread toasts
1-2 eggs
1 small onion
1 package of bacon (English slices)
1dl chopped parsley
Salt and pepper
Mushrooms (fried) optional

1,5kg-2kg Organic Chicken (Free-range)
1 onion or leaks
2 carrots
1 parsnip
2 sticks of celery
1 clove of garlic
olive oil
sea salt and freshly ground black pepper
Sweet Paprika Spice

500g Potatoes
2 carrots + parsnips
1 onion
olive oil
salt and pepper

Preparation Method:
Pre-heat your oven to 180 Decgrees Celsius.

Prepare the stuffing:
Fry onion and bacon a little bit and let it cool down.
Cut the bread into 1cm2 cubes.
Mix the bread cubes, bacon, fried onion, eggs, chopped parsley, salt and pepper. And push all the stuffing with a spoon inside the cavity (makes sure your chicken has been washed inside out first), if you have more stuffing left you can also fill the neck, or bake it in a separate plate in the oven. Secure the cavity with needles so that it does not come out.

Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird.

Peel and chop your vegetables (carrots, parsnips, celery, onions, garlic) and place them in a baking tray.

Place the stuffed chicken on top of your vegetables.
Pour about 1 dl water around the chicken to prevent it from burning from underneath.


Put the baking tray in the middle of the oven and baste it about every 20 minutes with it’s own juices, or additional water if needed.
If the vegetables look dry, add a splash of water to the tray to stop them burning.
If the chicken starts to burn a bit on top cover it with aluminum sheet for rest of the baking time.
It takes about 1h per kg of chicken, so count with about 2h of baking.
When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so.
Cover it with a layer of tinfoil and a tea towel and put aside.

While your chicken is in the oven you can prepare your potatoes and vegetables.
Peel and cut your potatoes and carrots into wedges, add some onion also sliced into quarters.
Spread it all over a baking tray, sprinkle with olive oil, salt and pepper, and fresh rosemary, mix all together with your hands so that every piece is covered and place it in the oven with the chicken when it has about 30 minutes left.