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“The lemon-flavoured gravy and the mixed herb stuffing transforms this regular roast into a magical dish.”
2hrs 30mins

Ingredients Nutrition


  1. Lemon-herb stuffing:
  2. Stir in the lemon zest, lemon juice, parsley, and salt and pepper to the breadcrumbs, then add the beaten egg and mix well.
  3. If your family wants extra stuffing, you can double the recipe then reserve half and dot the top with butter and bake in the oven with the chicken for the last 30 minutes of roasting time.
  4. Roast Chicken:
  5. Spoon the stuffing into the neck cavity of the chicken, fold over the flap of skin, and secure with the wings.
  6. Set the chicken in a roasting pan just big enough to hold it, brush it all over with the oil, and sprinkle with salt and pepper.
  7. Roast in a preheated 350F oven for 1 3/4 hours or until the juices run clear, basting occasionally and covering with foil if skin is too brown.
  8. Remove from pan and let stand for 10 minutes. Pour off all but 1 tbsp fat from the pan.
  9. Set the pan on top of the stove, add the flour, and stir over moderate heat for 1-2 minutes.
  10. Add the stock and lemon juice and stir until thickened.
  11. Taste for seasoning, adjust if necessary.
  12. Carve the chicken and serve at once, with the gravy passed separately.

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