Wednesday, 26 February 2014

A lovely supper for you to enjoy!!!



  • 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


  • 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.

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