A classic roast dinner recipe featuring a leek, apple, roasted hazelnut and pancetta stuffing.
- Preheat oven to 200C. To make the stuffing, heat the oil in a large frying pan over medium-high heat. Add the leek and pancetta and cook, stirring, for 5-6 minutes or until leek softens. Remove from heat and set aside to cool.
- Transfer the leek mixture to a medium bowl. Add the apple, hazelnuts, breadcrumbs and tarragon, stir and season well.
- Rinse chicken cavity under cold water. Dry inside and out.
- Spoon the stuffing into the cavity, tie legs together with kitchen string. Lift the skin under the breast. Place half the tarragon sprigs and butter under the skin. Place chicken in a large roasting pan. Arrange the lemon and onion wedges around the bird and pour stock over and around it. Season well with sea salt flakes and freshly ground black pepper.
- Roast chicken in preheated oven, basting in juices occasionally, for 1 hour 15 minutes or until the juices run clear when a skewer is inserted into the thigh (or a meat thermometer reaches 82C and the stuffing reaches 70C).
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set