For perfectly crispy skin on this roasted chicken, pat the chicken dry with paper towels before seasoning and roasting. A dry surface allows the skin to crisp up beautifully as it roasts, while basting with the pan juices will keep the chicken tender andflavourful on the inside
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 90 minutes |
| Serves | 4-6 |
| Cuisine | Greek |
| Special Occasion | Christmas |
| Diet | Other |
| Preparation | Easy |
| Calories | 377 |
| Fat | 29g |
| Saturates | 9g |
| Protein | 20g |
| Carbs | 7g |
| Sugars | 0.55g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 190°C, gas mark 5. Line a roasting tray with baking paper and set aside.
Finely dice the onion, mince the garlic and chop the herbs. Place the drained chickpeas in a large bowl and, using a fork, mash them. Add in the breadcrumbs and falafel seasoning, then mix in the tahini and 1 tbsp olive oil as well as an egg to help bind it. Season the stuffing with salt and pepper.
Gently loosen the skin of the chicken from the flesh, then stuff the butter under the skin spreading it evenly. Place the stuffing inside the cavity of the chicken. Using a piece of kitchen string, tie the legs of the chicken together. Rub the outside of the chicken with olive oil and season generously with the chicken rub.
Place the stuffed chicken in the roasting tray and roast for approx. 1½ to 2 hours, or until the internal temperature reaches 74°C, and the skin is golden brown and crispy. Make sure to baste the chicken with the pan juices during the roasting process.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
