Baked chicken
Preparation time : 25 minutes
Cooking time: 90 minutes
Ingredients :
1 chicken, whole
2 onions, (finely chopped) plus one whole onion for stuffing
1 red capsicum, small (finely diced)
1 green capsicum, small (finely diced)
1 medium zucchini, (grated)
1 cup breadcrumbs, fresh
1 egg
1/2 teaspoon dry mustard
1 teaspoon French mustard
2 tablespoons parmesan cheese, grated
1 tablespoons olive oil
Method :
1. Preheat oven to 180°c.
2. For stuffing, sauté onion with a little olive oil in pan.
3. Add finely chopped red and green capsicum and grated zucchini.
4. Cook until just soft (for about 2 minutes).
5. Place in a bowl and add breadcrumbs, lightly beaten egg and parmesan – mix well.
6. Refrigerate until cold.
7. Using your fingers, gently loosen the skin over the chicken breasts and spoon the stuffing under the skin.
8. Add extra stuffing in the chicken cavity with a whole onion.
9. Mix dry mustard and French mustard with a little olive oil and brush over chicken.
10. Place chicken in a baking dish and cook for about an hour and a half on a low tray in the oven.
11. Insert a skewer into the thigh meat near the breast.
12. The chicken is cooked if juices run clear when the skewer is removed.
13. Cover with alfoil half way through cooking if the skin is browning too fast.
