Roasted Turmeric Lemon Herb Chicken with Vogels stuffing.

1 x large organic chicken ( Bostock chicken is the best!)

1x large brown onion

3x garlic cloves

4x Vogels bread slices

1 x heaped tsp fresh grated ginger

4 x lemons

Bunch of lemon myrtle + sage ( if you don't have lemon myrtle use parsley or oregano and grind 2 x lemon zest )

Olive oil

Sea Salt

Chilli flakes

1 x tsp of turmeric powder

2x large carrots

2x large parsnips


1. Turn oven on to 180°C

2. Finely chop onion, garlic, herbs, ginger, and place into food processor, break up Vogels and add a big dash of olive oil with a few large pinches of salt, squeeze juice of 2x lemons.

Blend for 20 secs.

3. Slice all 4x lemons ( including the ones you have used and place sliced lemons in the bottom of a deep roasting dish.

4. Take chicken out of bag (rinse if you like) then lay chicken breast side up on lemons.

5. Mix 1tsp of turmeric with a dash of olive oil, pinch of salt and a few pinches of chilli flakes together in a small dish. Bast this over the chicken.

6. Place stuffing inside chicken with a spoon, getting as much in as you can!

7. Wash and cut carrots & parsnips into long quarters. Lay around chicken and sprinkle with salt, dash of olive oil and any left over herbs.

8. Cook in oven for 1 1/2 hours.

9. Take chicken out from oven and break up chicken, tossing it through vegetables and all the juices found in the bottom of the dish.

10. Serve.


Save any left over chicken + bones to make a chicken broth soup! I will be making this recipe tomorrow so stay tuned. Please let me know if you have any questions. Honestly this is the best chicken I have ever made ( full credit to Hayden who came up with the stuffing recipe!)



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