Roast Lemon Chicken for a Crowd
Green Onion Seasoning, Lemon & Black Pepper Seasoning, Lemon & Herb Coat & Cook Sauce, Liquid Chicken Stock, Potato Spice, Poultry Stuffing Mix
2 large fresh chickens
Ina Paarman’s Lemon & Black Pepper Seasoning
Ina Paarman’s Lemon & Herb Coat & Cook Sauce
1 cup fresh cream
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 sliced mushrooms
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
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 mushrooms and saute with the onion for a few minutes.
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 mushroom and onion stir-fry. Add thyme. Mix everything together lightly until evenly blended. Spoon the stuffing into the cavities of the chickens and truss the chickens with string.
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, together with the cream, over the chickens. Roast open 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.
