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INGREDIENTS
- 60 ml Olive oil
- 1.5 kg Chicken
- 5 Rashers lean bacon, chopped
- 1 Onion, finely chopped
- 3 Slices bread, trimmed and cut into small cubes
- 15 ml Basil pesto
- 45 ml Freshly chopped parsley
- 15 ml Freshly chopped rosemary
- 1 Egg
- 60 ml Milk
- 1 sachet knorr Bacon and Onion flavour Potato Bake
METHOD
- Preheat oven to 180°C.
- Trim the chicken of any excess fat or skin.
- Fry the bacon and onion in 15 ml Olive oil until the bacon is cooked and the onions are soft.
- Toss in the cubed bread, basil pesto, parsley and rosemary.
- Remove from the pan and place in a mixing bowl.
- Using a fork, stir in the egg, milk and half the knorr Bacon and Onion Flavour Potato Bake sachet contents.
- Fill the chicken cavity with the stuffing.
- Combine remaining sachet contents and extra olive oil.
- Rub this mixture over the chicken skin.
- Roast for 1 hour to 1 hour 15 min at 180°C or until cooked.
