Mushroom and Onion Stuffed Roast Chicken

Ingredients

• 30 millilitre Olive oil
• ½ onion, finely diced
• 2 Cloves crushed garlic...
• 1 punnet sliced Button Mushrooms
• 30 millilitre lemon juice
• 30 millilitre Fresh parsley, chopped
• 15 millilitre Cream cheese
• 1.4 kilogram Whole chicken
• 1 KNORR BBQ flavour Cook-in-Bag
• 12 baby potatoes

 

Instructions

1. Heat the olive oil in a pan and sauté the onion and garlic on a low heat until soft
2. Add the mushrooms and cook until soft then remove from the heat and stir in the lemon juice, chopped parsley and cream cheese
3. Next, run your fingers between the skin and flesh of the chicken, starting with the breasts and ending up with the legs. Be gentle as you separate the skin from the flesh – you need to avoid ripping the skin
4. Spread the stuffing generously all over the flesh of the bird, securing it with the skin so that none runs out. It does help to tie the legs together
5. Place chicken into the KNORR BBQ Flavour Cook-in-Bag with the baby potatoes
6. Sprinkle the seasoning mix inside the bag, hold the bag closed and roll gently
7. Place the roasting bag on a baking tray and knot the bag loosely to seal then pierce the top of the bag 3 times with a knife and roast for 1 hour or until cooked
8. For a crispier skin, open the bag 15 minutes before the end of cooking
9. Serve with roasted vegetables and gravy