Herb roasted chicken is simple, very flavourful and perfect for entertaining as it allows you plenty of time to serve the drinks while this juicy bird merrily cooks away in the oven.
14 people made this
1 tablespoon herbed butter, softened
4 sprigs fresh thyme, leaves picked
1 teaspoon chopped fresh rosemary
2 sprigs fresh parsley, chopped
1/2 teaspoon lemon balm, chopped
1 (1.5kg) whole chicken
200ml dry white wine or chicken stock
100g ham, diced
1 egg yolk
1 tablespoon fresh parsley, chopped
salt and pepper to taste
oil for frying
Method Prep:45min › Cook:1hr › Ready in:1hr45min
Preheat oven to 170 C / Gas 3.
For the filling mix ham with quark, egg yolk, parsley, salt and pepper.
Mix herbed butter with thyme, rosemary, parsley and lemon balm. Add salt and pepper to taste.
Carefully lift the skin from the chicken breast and spread the butter mixture in between. Stuff the chicken with the quark mixture and close it with the wooden skewers. Rub the outside with salt and pepper.
In a large casserole heat olive oil and brown chicken on all sides. Pour in white wine and cover.
Transfer to oven and roast for 30 minutes. Uncover and roast for another 30 minutes, until juices run clear, when pricked with a fork and skin is brown and crispy.