Who doesn’t love a good roast chicken? I feel that it’s really an excellent family meal, made for sharing and everyone able to get their favourite part (well, that is unless everyone in your family loves the same part).

I always feel like it’s a bit of a shame cooking up a whole chicken for two people. But then again, if it’s a great chicken, it will be a great chicken the next day on sandwiches! And, god knows, my husband appreciates a lovely lunch brought into him at work now that I’m a stay-at-home Mum.

This chicken is great because it is a one pot wonder and takes minimal preparation time. Just make up the bread sauce stuffing, stuff the chicken, pop everything in the baking dish and roast away.

SPRING CHICKEN

1 family size chicken

300 grams of sourdough

1 cup of milk (I used soy – I’m lactose intolerant, but it also has a great slightly nutty flavour)

1 medium brown onion

2 lay leaves

1 teaspoon of cloves

1 bunch of sage

1 bunch of rosemary

1 bunch of lemon thyme

1 lemon

500 grams of baby potatoes

500 grams of pumpkin

500 grams of sweet potato

1 bulb of garlic

Olive oil

Sea salt and black pepper

Place the milk, onion (peeled and cut in half), bay leaves and cloves in a saucepan. Bring the milk to the boil and then cool. Place the sourdough into a food processor and pulse until you have chunky breadcrumbs and then slowly add the cooled milk mixture. Finally, add some shredded sage and lemon thyme before stuffing the mixture into the chicken.

Once the chicken is stuffed, rub the chicken with oil and lemon slices. Slice the garlic in half and place either side if the chicken. Then season the chicken with salt and pepper and cover with the remaining herbs. Place the veggies around the chicken in the roasting tray and cook the chicken as directed (normally a chicken will come with instructions on how long to roast it based on its weight).

Allow the chicken to rest for 10 minutes before carving.