Roast Chicken Stuffed with Herbs

Chicken spiked with sage and rosemary, roasted with potatoes in aromatic juices until golden brown and tender.

Chicken Potatoes Main Course Dairy Free Gluten Free Roast

Estimated Nutrition

Calories

716.1

kcal / serving

2864.5 kcal total

Carbs

44.6g

per serving

178.6 g total

Fat

28.9g

per serving

115.8 g total

Protein

45.6g

per serving

182.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Meat

900

Chicken

whole

NutsSeeds

bunch

Sage

leaves, finely chopped

sprigs

Rosemary

leaves, finely chopped

7.5

Salt

7.5

Black Pepper

freshly ground

cloves

Garlic

unpeeled and lightly crushed

OilsFats

Extra Virgin Olive Oil

for drizzling

Vegetables

Potatoes

peeled and chopped into large chunks

Method

Preheat the oven to 200°C.

Combine the sage and rosemary with the salt and pepper.

Stuff the herb mixture into small incisions cut all over the chicken.

Place the potatoes and garlic in a tray, drizzle with oil, and top with seasoned chicken.

Roast for one hour until juices run clear and potatoes are browned.

Portion the chicken, arrange over the potatoes, and roast for five more minutes.

Rest the chicken for 10 minutes before serving.