1 hour 30 mins Preparation, Make 4 servings
150g PureBred Gluten Free Multigrain Loaf breadcrumbs
1.5 kg free-range chicken
1 small onion, diced
1 bunch fresh thyme, leaves picked
50g almonds, roughly chopped
2 cloves garlic, crushed
1 egg, beaten
Roast potatoes and vegetables, to serve.
Pre-heat the oven to 240C.
Heat the butter in a large frying pan over a medium heat. Add the onion and garlic and cook for 10 minutes until soft, but not coloured.
Tip into a large bowl and mix with the breadcrumbs, thyme leaves, nuts and the zest from ½ lemon and ½ orange, season well and leave to cool.
Add the egg and roll into balls.
Cut the lemon and orange into slices and put some in the cavity and some on the base of a medium sized baking tray.
Place the chicken onto the baking tray, drizzle with olive oil and season with salt and pepper.
Place in the pre-heated oven and immediately turn the heat down to 200C and bake for 40 minutes, then add the stuffing balls to the tray and then roast for a further 35 minutes until golden and the juices run clear.
Leave to rest for 10 minutes then serve with roast vegetables and potatoes.