Roast Lemon Chicken for a Crowd
A trouble free and economical way to feed a crowd.
YOU WILL NEED
- 2 large fresh chickens
- Ina Paarman’s Lemon & Black Pepper Seasoning
- Ina Paarman’s Lemon & Herb Coat & Cook Sauce
- 1 onion, finely chopped
- ½ t (2.5 ml) Ina Paarman’s Green Onion Seasoning
- 1 T (15 ml) butter
- 2 T (30 ml) olive oil
- 250 g pork sausages or boerewors, skinned
- 1 x 100 g Ina Paarman’s Poultry Stuffing Mix
- 2 T (30 ml) butter or olive oil
- 1 x 25 g Ina Paarman’s Liquid Chicken Stock
- ¾ cup (180 ml) boiling water
- 10 (± 100 g) Turkish apricots, cut into slivers
- 1 T (15 ml) chopped thyme leaves
- 700 g baby potatoes, unpeeled
- 500 g baby onions, peeled
- Ina Paarman’s Potato Spice
- olive oil
Season the chickens inside and outside with Lemon & Black Pepper Seasoning. Leave to stand at room temperature while preparing the stuffing. Season the onion with Green Onion Seasoning and sauté in a mixture of butter and olive oil until golden. Add the skinned sausages and break up while cooking with the onion.
Adjust the oven rack to one slot below the middle position. Preheat the oven to 180°C.
Empty the Stuffing Mix into a medium mixing bowl. Add butter, Chicken Stock and boiling water. Stir and leave to stand for 5 minutes. Add the hydrated stuffing to the sausage and onion stir-fry. Add apricots and thyme. Mix everything together lightly until evenly blended. Spoon the stuffing into the cavities of the chickens and truss the chickens with string. Add an egg to the leftover stuffing and bake in a small loaf tin, alongside the chickens.
Place chickens in a roasting pan to which you have added 1 cup of boiling water. Cover with wet, well oiled baking paper. Roast for 45 minutes.
Toss the potatoes and onions in a mixing bowl with Potato Spice and olive oil, pack around the chickens. Pour the Lemon & Herb Coat & Cook Sauce over the chickens and vegetables. Roast open with the chickens for 1 hour. Allow to rest at room temperature for 10 minutes before carving.
Serve with baby roast potatoes, baby onions and pan juices. Garnish with thyme.