Native-Seasoned and Stuffed Roast Chicken is a roast dinner absolutely full of flavors and textures that all work in harmony to create the most amazing roast chicken with loads of fruity, herby, nutty stuffing you will ever try!
Stuffed with a combination of caramelized leek, crunchy macadamia pieces, fragrant Native Thyme, and studded with bright, sweet dried apricots, this stuffing gently cooks within the inside of the bird whilst the Native BBQ Seasoning crisps up on the outside and creates the most flavourful outer crust.
Serve alongside your choice of veg or salad, and enjoy!
Spices used in this recipe
Australian Native – Wild Thyme
Australian Native Thyme is a national herb that’s origins date back centuries. It was previously used medicinally by Indigenous Australian’s however is now more-commonly used in cooking and the making of herbal teas. It’s a highly aromatic herb that’s rich in essential oils that give off a minty aroma when released. Our leaves have been freshly harvested then dried immediately to lock in their vibrant flavour and aroma. This is a true taste of the Australian bush and an excellent edition to our Natives collection.$4.99
Australian Native BBQ Seasoning
Australian Native BBQ Seasoning is a delicious combination of our native herbs seasoned with seaweed salt and native pepper berries is absolutely a wonderful surprise and marries so well with kangaroo. If you want to impress this year with friends then you have to give this one a try.
Use in sweet and savoury dishes for a zesty herbal and pepper kick.$4.99
Australian Native White Kunzea
White Kunzea is a fragrant tiny leaf with hints of eucalyptus and citrus. Kunzea comes from Tasmania’s beautiful East Coast and makes a wonderfully aromatic tea when brewed. It grows wild and abundant in Freycinet and towards the northeast. White Kunzea pairs well with native pepper berry and wattleseed.$4.99
Remove your whole chicken from the fridge for one hour before cooking.
For the stuffing, place a pan on low-medium heat and add your butter along with a drizzle of olive oil – this stops the butter from burning.
Once melted, add your leek slices with a pinch of salt and saute until nice and soft – about 8-10 minutes. When done, remove and set aside to cool.
Preheat your oven to 200C degrees.
In a bowl, combine all of the ingredients for your stuffing in a bowl and work with your hands or a spoon until well combined.
Pat your chicken dry with a paper towel. Spread the drumsticks apart and place your stuffing inside the cavity, ensuring it’s well tucked in. When it’s all in, pull the ends of the drumsticks together and tie them together with twine to ensure none spills out while cooking.
Place your chicken in its roasting tray and rub with a good glug of olive oil and your Native BBQ seasoning, ensuring all sides are coated well.
Place in the oven and roast for 10 minutes then turn the oven down to 180 degrees. Roast for a further 1 hour 15 minutes, checking on it at the 1-hour mark – tip for checking if your chicken is cooked – prick the skin between the breast and the top of the drumstick. If the juice runs clear, it’s ready. If there’s still blood, keep cooking for the further 15.
When the chicken is done, set aside to rest for at least 15 minutes before removing the stuffing and carving.
When done, gently remove all the stuffing from the cavity and serve alongside your succulent slices of BBQ-seasoned roast chook and enjoy!