This chicken and stuffing casserole is the answer ... You can serve a variety of sides, such as garlic mashed potatoes, roasted green beans with fried onions, rice, quinoa, or a simple salad ...

Chicken stuffed with a mixture of masalas, apricot, breadcrumbs and mint, roasted just right. Spread the breast of the bird with 1 tbsp softened butter. 6. Roast in a pre-heated oven for 1 hour or ...

Remove from the heat, add the tomatoes and sugar to the pan around the chicken and place the pan in the preheated oven. Roast the chicken, skin side up, for 15 minutes, or until golden and cooked ...

Next, prepare the chicken by stuffing half of the bay leaves ... Carve the chicken, serve the potatoes with the gravy and your delicious roast dinner is ready to be devoured.

Bake the stuffing balls for 20–25 minutes, or until cooked through. If they brown too quickly during cooking, cover with kitchen foil. Serve with roast turkey, roast chicken, or other roast meat.

Roast chicken is a staple meal cooked weekly in most British households, but it can be a disaster if it comes out of the oven undercooked with a soggy and bland skin. Lisa Bryan, a cook and ...

Roast chicken with a twist ... The cavity should be no more than two-thirds full as the stuffing will expand in the oven. Put the remaining spelt in the tin around the bird.

For a serious roast chicken sandwich, toast sourdough bread over high heat or on the barbecue, spread with butter, Dijon mustard, some of the chicken stuffing, add plenty of roast chicken meat and ...

Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat starts rendering and thighs partially cook, 15 minutes.