Easy roast chicken
Make our easy roast chicken as a feast for the family at the weekend. Serve this Sunday lunch favourite with seasonal veg, roast potatoes and gravy
Jamaican stuffing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 as a side
Skip to ingredients
Ingredients
- 100g salted butter
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 100g cherry tomatoes (fresh or tinned), quartered if fresh
- 1 red pepper, chopped
- 6 thyme sprigs, leaves picked
- ½ scotch bonnet chilli (deseeded if you don’t want it too hot)
- 125g breadcrumbs
- 1 tbsp tomato ketchup
Method
- STEP 1
Melt 75g of the butter in a frying pan over a low heat. Add the onions and fry for 6 mins until softened. Add the garlic and cook for 2-3 mins, then add the tomatoes, pepper, thyme and chilli (in one piece), and cook for a further 6-8 mins until softened. Season to taste. Stir through the remaining 25g butter and allow to melt.
- STEP 2
Stir in the breadcrumbs, making sure all the ingredients are fully combined, then mix in the ketchup. Leave to cool. Will keep chilled for up to 24 hrs. Remove the chilli, then use the stuffing to fill the cavity of a turkey or chicken, and roast following pack instructions.
- STEP 3
Alternatively, tip the stuffing into a roasting tray. Heat the oven to 200C/180C fan/gas 6 and cook for 20-25 mins to serve with turkey, chicken, or a vegetarian main.
