Delicious roast chicken with zesty quinoa stuffing is a family favourite
This roast has a delicious seasoned skin and is kept tender by using a whole lemon. The tasty quinoa stuffing uses ham for flavour, macadamias for a nice crunch and lemon for a zing. This gluten free stuffing tastes as good, if not better, than the breadcrumb alternative.
Ingredients For the roast chicken, potato and pumpkin 1 whole medium chicken
4 medium potatoes, peeled
1/2 butternut pumpkin, deseeded and cut into 2.5 cm slices
2-3 tbsp olive oil
3 tbsp All Purpose Seasoning (Masterfood, see Tips for alternative)
2 tbsp dried oregano
Salt and pepper, to season
Garden salad, to serve
For the quinoa and macadamia stuffing 2 cups cooked quinoa (cooked as per packet instructions)
1 tbsp olive oil
1 clove garlic, crushed (exclude for low FODMAP)
1 small onion, diced (exclude for low FODMAP)
4 slices ham, diced
1/2 cup crushed macadamias
1 cup grated carrot
1/4 cup Italian parsley, finely cut
1 lemon, finely zested and juiced
Salt and pepper
Preheat the oven to 180 degrees. Line two baking dishes with baking paper.
To prepare the potato and pumpkin
Use a fork to score the potatoes. Push the fork 2-3 mm in and drag down the length of the potato.
Cut the potatoes in half and place in a saucepan with boiling water. Cook covered on medium heat for 10-12 minutes until the potatoes are tender. Drain, pat dry and place in a baking dish.
Slice the pumpkin into 3 cm slices and place in the second baking dish.
Drizzle the potatoes and pumpkin with olive oil, sprinkle All Purpose Seasoning, cracked pepper, toss to combine and set aside.
To prepare the quinoa and macadamia stuffing
While the potatoes are cooking, add 1 tbsp oil to a frypan and sauté the garlic and onion on medium heat for 1-2 minutes until the onion is translucent.
Add the ham and cook for 2-3 minutes until caramelised.
Add the macadamias and cook for 4 minutes.
Add the quinoa, carrot, lemon zest, juice, parsley and season with salt and pepper to taste. Cook for 2 minutes.
Macadamias give texture and combine with lemon for great flavour
To prepare the roast chicken
Spoon 1/2 cup of stuffing into the chicken cavity. Press down to compact. Insert a lemon. Spoon the stuffing on top of the lemon until the cavity is full and press down to compress.
Spoon the stuffing, insert the lemon and fill the chicken cavity with more stuffing
Place the chicken on the baking dish and spread the potatoes around the outside of the chicken. Sprinkle All Purpose Seasoning, oregano and cracked pepper on the chicken. Bake the chicken and potatoes for 90 minutes.
Place the pumpkin in the oven after the chicken has been cooking for 30 minutes. Bake for 1 hour.
Remove the chicken, potatoes and pumpkin from the oven. Stand the chicken for 5 minutes covered with foil.
Carve the chicken and prepare a garden salad.
Serve sliced chicken, potatoes, pumpkin, quinoa stuffing and salad on a plate. Drizzle the baking dish juice over the top and serve. Enjoy!
All Purpose Seasoning is a blend of spices. Alternatively use paprika or cayenne pepper, garlic, salt and pepper.
The baking dish juices can be turned into a gravy by adding 1 tbsp cornflour, 1 tsp oregano, salt and pepper, then stir until a thick paste is formed. Add 1 1/2 cups of water and bring to the boil. Serve.