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

Method:

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.

Note:

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!)

Jessemey

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