Roasted Lemon Chicken with Herbed Bread Stuffing

01Method

1. 1

   Cut the bread rolls into cubes and leave them out for several hours to dry out.

2. 2

   Pour the milk over the dried bread cubes, add the juice of half a lemon, then roughly chop the lemon itself and mix it in.

3. 3

   Finely chop the garlic, green onions, and parsley and work them into the mixture.

4. 4

   Season the stuffing with salt and pepper, then knead it well with your hands until it comes together into a compact mixture.

5. 5

   Rinse the chicken and pat it dry, then season all over with salt, pepper, and sweet paprika.

6. 6

   Spread the peeled, cubed potatoes across the bottom of a roasting pan. Fill the chicken with the stuffing and place it on top of the potatoes. Shape any remaining stuffing into balls and tuck them in around the potatoes.

7. 7

   Layer thin slices of lemon over the top of the chicken, scatter any remaining slices around it, then dot with the butter.

8. 8

   Add a splash of water to the pan, cover with a lid, and roast at 180°C for about an hour. Remove the lid and continue roasting until the chicken is golden brown.