A celebratory citrus roast chicken with an apricot sourdough stuffing and seasonal sides

EntertainingRoastsSpring into Summer
Written By Josie Nash

This recipe offers a delightful twist on the classic roast chicken, perfect for an alternative Easter roast or any special occasion. A blend of citrus and tarragon butter rubbed under the chicken skin ensures succulence and flavour. The cavity is filled with an apricot sourdough stuffing that soaks up the chicken juices as it cooks. Roasting the chicken with the orange and lemon halves adds a bittersweet caramelised depth of flavour to your gravy, resulting in a wonderfully umami rich alternative Easter roast that is as fresh as the season ahead.

Serves 6
Hands-on time 30 mins

Total time 3 hrs

ingredients

  • 1 whole Sutton Hoo chicken

  • 1kg new potatoes

  • Extra virgin olive oil

  • 120g unsalted butter, soft at room temperature

  • 10 shallots, half finely chopped, half cut in half

  • 4 medium oranges, zested

  • 2 lemons, zested

  • 25g tarragon, finely chopped

  • 20g flat leaf parsley, finely chopped

  • 150g sourdough bread, blended to a rough crumb

  • 1 free-range egg, lightly beaten  

  • 100g dried apricots, finely chopped

  • 400g baby carrots, larger ones halved lengthways

  • 1 tbsp plain flour

  • 400ml good quality chicken stock

  • Steamed savoy cabbage, asparagus and peas to serve

METHOD

1.     Remove your chicken from the fridge 45 mins ahead of roasting, to bring it up to room temperature, allowing it to cook more evenly.

2.     Meanwhile, add the potatoes to a pan of salted water, bring to the boil and simmer for 25-30 mins, until a knife passes through easily.  Drain and leave to steam dry for 2 mins before crushing each potato lightly with the back of a fork. Transfer to a large roasting tray and toss in a generous drizzle of olive oil and sea salt.  

3.     Melt 20g butter in a small saucepan over a low-medium heat.  Add the finely chopped shallots, cover with a lid and sweat for 20 mins, stirring occasionally, until very soft.  Cool slightly, then tip half the shallot into a bowl with the butter, the zest of 1 orange and 1 lemon, half the tarragon and a third of the parsley.  Beat with a wooden spoon until you have a smooth, uniform butter.  Season to taste with sea salt

4.     In a separate bowl, add the remaining cooked shallot, the zest of 1 lemon and 1 orange, the leftover tarragon and parsley, the sourdough, egg and apricots.  Mix and knead with clean hands to create a rough stuffing.

5.     On a roasting tray, toss the carrots in the juice of 2 oranges, a drizzle of olive oil and a generous pinch of sea salt.

6.     Preheat the oven to 220°C, fan 200°C, gas 7.

7.     Place the chicken on a large roasting tray.  Remove the string and giblets, saving for another occasion (the giblets freeze well).  Pat the skin dry with kitchen paper and season the skin and cavity with sea salt.  Starting from the cavity end, use the back of a dessert spoon to loosen the skin from the meat, gently easing it between the two.  With clean hands, smooth the butter between the skin and meat, fully covering both breasts. 

8.     Spoon the stuffing into the cavity until loosely compact.  Make sure there is an air gap at the top to allow heat circulation through the bird.  Roll any leftover stuffing into rough balls. 

9.     Surround the chicken with the remaining oranges and lemons, cut in half, and the halved shallots.

10.  Roast the chicken, potatoes and carrots for 20 mins, then reduce the oven temperature to 200°C, fan 180°C, gas 6 and roast for a further 50 mins – 1 hr, until the chicken is evenly golden, the meat fibres are set and the juices run clear when a skewer is inserted in the thickest part of the bird.  Add any leftover stuffing balls to the oven for the final 25 mins of cooking and cook until evenly golden.  Cover the stuffing with a loose tent of foil if it takes on too much colour.   

11.  Transfer the cooked chicken and roasted oranges and lemons to a large platter and leave to rest for 15 mins.

12.  Place the roasting tray on the hob over a medium heat.  Whisk in 1 tbsp plain flour and slowly add the chicken stock scraping the bottom of the tray to catch the caramelised flavours.  Pour in any of the chicken resting juices.  Simmer for 5 mins, then season to taste and strain into a jug.    

13.  Either steam or boil the savoy cabbage, asparagus and peas for 5-6 mins until vibrant green and tender.

14.  Carve the chicken and serve with the potatoes, stuffing, vegetables and gravy.


 

Josie Nash
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