Roast Chicken with Baked Bacon and Sage Stuffing

Roast Chicken with Baked Bacon and Sage Stuffing

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A family favourite with a festive flavour.

  • Recipe serves4-6
  • Preparation time25 minutes
  • Cooking time120 minutes


  • 1 sachet KNORR Bacon & Onion Flavour Potato Bake
  • 30 ml Stork Margarine
  • 2 cups fresh breadcrumbs
  • 2 Pork sausages
  • 125 ml Water
  • 6 Rashers rindless streaky bacon
  • 30 ml olive oil
  • 4 Sprigs sage, roughly chopped
  • 1.5 kg Whole chicken, cleaned and ready for roasting
  • Robertsons Freshly Ground Black Pepper to taste
  • 3 Eggs, beaten
  • 30 ml Sage, chopped finely
  • 1/2 Onion, finely chopped
  • 1½ Onions, quartered
  • 3 Cloves crushed garlic
  • 125 ml Cream
  • 1 sachet KNORR Roast Chicken Gravy


  • In a bowl combine half a sachet of KNORR Bacon & Onion Flavour Potato Bake, Stork margarine, breadcrumbs, filling from the pork sausages, chopped sprigs of sage, 3 beaten eggs and half a finely chopped onion.
  • Season with black pepper and mix together well until it comes together in a ball. This will be the stuffing.
  • Place 2 quarters of onion, the sage and garlic inside the chicken.
  • Place the remaining onions into the roasting pan.
  • Rub the olive oil and remaining KNORR Bacon & Onion Flavour Potato Bake all over the chicken.
  • Place into the roasting pan.
  • Place the bacon rashers over the top of the chicken.
  • Roll golf ball size pieces of the stuffing, and place into the roasting pan around the chicken.
  • Cover with foil (shiny side facing down).
  • Roast at 180°C in the middle of the oven for 1½ hours.
  • Remove the foil and continue roasting for 15-30 minutes.
  • To check if the chicken is cooked, push a knife into the thickest part.
  • If the juices run clear, it's cooked.
  • Allow the chicken to rest for 15 minutes before carving.
  • In a pan heat the cream and water.
  • When it starts to simmer, add the KNORR Roast Chicken Gravy and stir for 1 minute until thickened.
  • Serve immediately.