Garlic Bread Stuffed Chicken

Recipe by Michael Weldon

Serves – 4
Prep Time – 20 mins
Cook Time – 45-60mins

Ingredients

1 head of Coles garlic, peeled and chopped
1 bunch of parsley, chopped
Zest of 1 lemon
1 block of butter, softened
4 cups of sourdough breadcrumbs
Pinch of Coles sea salt
Squeaky Gate extra virgin olive oil
1 whole chicken, skin separated from the breast meat carefully, and wishbone removed

In a food processor, combine the stuffing ingredients garlic, parsley, lemon zest, softened butter, sourdough breadcrumbs, and sea salt and blend into a paste.
With a piping bag, pipe the garlic bread stuffing into the gap between the chicken skin and meat, making sure to spread the stuffing evenly.
Optional: At this stage, you can dry the chicken skin in the fridge for 24 hrs to get extra crispy skin.
Preheat the oven to 200°C.
Brush the chicken skin with olive oil and season with salt.
Place the chicken on a rack in the oven and cook for 45 mins to 1 hour until the chicken is cooked through. Check for an internal temperature of 60°C in the center of the breast. Allow the chicken to rest for 10 – 15 minutes, then carve and serve.