Herb Stuffed Roast Chicken

Stuffing

1. 1

   Heat a couple of tablespoons of olive oil in a frying pan over medium heat.

2. 2

   Add the finely chopped onions and sauté for 2–3 minutes until they start to turn brown.

3. 3

   Remove the onions from the pan and let them cool for about 10 minutes.

4. 4

   In a bowl combine the breadcrumbs, cooled onions, chopped parsley, chopped coriander, and chopped rosemary.

5. 5

   Drizzle a few more tablespoons of olive oil into the mixture and season with allspice; mix thoroughly with your hands until the stuffing is moist but not soggy.

Roasting

6. 6

   Preheat the oven to 425°F (428°F).

7. 7

   Rub the outside of the whole chicken with olive oil and season with additional allspice if desired.

8. 8

   Stuff the chicken cavity with the prepared herb stuffing.

9. 9

   Place the chicken in a baking tray, add a little olive oil to coat the bottom of the tray, and loosely cover the chicken with foil.

10. 10

    Roast for 60 minutes for medium doneness, or up to 90 minutes for well‑done meat, until the skin is golden and the internal temperature reaches 167°F (165°F).

11. 11

    Let the chicken rest for 10 minutes before carving and serving.