Marmalade and Mustard Roast Chicken with Herby Stuffing Balls
This marmalade and mustard glazed roast chicken is the perfect way to bring festive flavour to your Christmas table! Golden, juicy and full of sweet and savoury goodness, it’s a showstopper centrepiece. The stuffing balls, loaded with parsley, bacon and apple, soak in the chicken’s own juices for an extra burst of flavour in every bite.
Main Course
6
20 mins
1 hr, 40 mins
2 hrs
Main Course
6
20 mins
1 hr, 40 mins
2 hrs
Ingredients
1 whole chicken
½ cup of marmalade
3 tablespoons of wholegrain mustard
1 large clove of garlic
½ teaspoon of salt
generous pinch of cayenne pepper
1 onion, diced
4 cloves of garlic, diced
150 grams of bacon, diced
2 stems of celery, diced
200 grams of stuffing mix, or panko breadcrumbs
1 Granny Smith apple, peeled and diced (core removed)
1 cup of parsley, fresh, roughly chopped
2 eggs, lightly whisked
olive oil, for sautéing and drizzling
Instructions
- Preheat the oven to 180°C
- Drizzle the chicken with a little olive oil and place in the oven in a large dish (you’ll need space for the stuffing balls later). Slightly lower than the middle rack is a good position.
- In a small pot combine the marmalade, mustard, garlic, salt and cayenne pepper. Bring to a simmer and cook for 2 minutes. Set aside until ready to use.
- Heat a drizzle of olive oil in a sauté pan over a medium heat. Add the onion, garlic, bacon and celery. Cook for 10-12 minutes until the onion is tender and translucent.
- Add to a large bowl along with the stuffing mix / breadcrumbs, apple, parsley, water and egg. Mix well until evenly combined.
- Use your hands to press mixture into balls the size of golf balls.
- After 45 minutes, remove the chicken from the oven and use a brush to very generously paste the glaze into the chicken. If the glaze is too solid to brush, give it a minute back on the heat to loosen up.
- Add the stuffing balls around the chicken. Drizzle a little oil over the top of the stuffing balls.
- Roast chicken for another 45 minutes or until the juices run clear when the thickest part of the thigh is pierced. Turn the stuffing balls once during this time.
- Remove from oven, rest for 10 minutes and serve.