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Roast Chicken with a Mushroom and Bacon Stuffing

Roast Chicken with a Mushroom and Bacon Stuffing

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This whole chicken stuffed with mushroom, leeks, bacon and thyme makes a delicious family roast for lazy weekend days.

Preparation time


1 chicken, whole
1 tbsp olive oil
100 g button mushrooms, finely chopped
2 bacon rashers, rind removed and finely chopped
1 leek, finely chopped
1 fresh breadcrumbs
1 tbsp fresh thyme, chopped
1 egg, lightly whisked
1 Knorr roast chicken gravy

Preparation method

Preheat oven to 180°C.
To make the stuffing, heat the oil in a frying pan over medium-high heat.
Add the mushroom, bacon and leek and cook, stirring, for 5 minutes or until the bacon and mushroom is golden.
Transfer to a heatproof bowl.
Add the breadcrumbs, thyme, egg and KNORR Roast Chicken Gravy powder, and stir until combined.
Loosely fill the chicken cavity with the stuffing.
Place chicken in a roasting pan and drizzle a little oil over it.
Season with salt and pepper.
Sprinkle with thyme.
Roast chicken for 1 ½ hours at 180°C, until succulent and golden brown.

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