Roast chicken with sage and onion stuffing
A golden chicken with crisp skin and a buttery sage and onion stuffing baked alongside. Pure Sunday lunch.
- Time1 hr 45
- LevelEasy
- Costabout £1.97 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 190°C (170°C fan). Take the chicken out of the fridge 30 minutes before cooking. Pat the skin dry.
- 2
Put the lemon halves inside the chicken. Rub the soft butter all over the skin and season well. Sit it in a roasting tin.
- 3
Melt the stuffing butter in a pan over a medium heat. Cook the onions for 10 minutes until soft and sweet. Stir in the breadcrumbs, sage, thyme and a good pinch of salt and pepper. Leave to cool.
10 min - 4
Roast the chicken for 1 hour 15 minutes. After 40 minutes, shape the stuffing into 12 balls, set them in an oiled tin and bake them alongside for the last 35 minutes, until golden and crisp.
75 min - 5
The chicken is done when the juices run clear when you pierce the thickest part of the thigh. Lift it onto a board, cover with foil and rest for 20 minutes.
- 6
Pour off most of the fat from the tin, leaving about 1 tablespoon. Stir in the flour over a medium heat, then slowly whisk in the stock. Simmer for 5 minutes until glossy. Carve the chicken and serve with the stuffing balls and gravy.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.