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Roast Chicken Stuffed with Beef Mince

Roast Chicken Stuffed with Beef Mince is a hearty, flavour-packed dish that brings together the best of classic roast cooking and comforting home-style flavours. A whole chicken is generously stuffed with seasoned beef mince, herbs and aromatics, allowing the flavours to meld as it roasts slowly in the oven.

As the chicken cooks, the stuffing absorbs the natural juices, becoming rich and savoury, while the skin turns beautifully golden and crisp. The result is a moist, tender roast with a deeply satisfying centre, perfect for serving with roasted vegetables, potatoes or a simple gravy.

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Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings: 6

Course: Main Course

Cuisine: British

Ingredients Method Video Notes

Ingredients

1 whole chicken (approx. 1.75 kg)
2 shallots (or onions), finely diced
300 g minced beef
Salt to taste
Pepper to taste
2 tsp turmeric powder
2 cloves of garlic crushed
1-2 sprigs of thyme (leaves only)
small handful of dried barberries (optional)
drizzle of pomegranate molasses (optional)
handful of walnuts finely chopped
handful of flat-leaf parsley, thyme, and basil
olive oil
juice of ½ lemon
softened butter

Method

Prepare the Stuffing:

In a pan, sauté the diced shallots or onions until softened.
Add the minced beef and cook until browned.
Season with salt, pepper, and turmeric.
Stir in the chopped walnuts, thyme leaves, and barberries.
Drizzle with pomegranate molasses for a sweet-and-sour touch.
Set the stuffing aside.

Herb Mixture for the Chicken:

Finely chop parsley, thyme, and basil, then combine in a bowl.
Add olive oil, lemon juice, crushed garlic, and season with salt and pepper.
Mix well to create a fragrant herb paste.

Prepare the Chicken

Preheat your oven to 200°C.
If necessary, trim any excess parts from the chicken.
Make a few shallow cuts on the thighs to help them cook evenly.
Rub softened butter all over the chicken skin for extra flavour and crispiness.
Gently loosen the skin of the chicken breast and thighs with your fingers.
Spread the herb mixture evenly under the skin, followed by a bit of butter.
Rub the remaining herb mixture all over the outside of the chicken.

Stuff the Chicken:

Place a few cloves of garlic inside the cavity, followed by the prepared stuffing.
Tie the legs together with butcher’s twine.

Roasting the Chicken:

Place the chicken on a rack inside a roasting tray. If you don’t have a rack, lay some vegetables (onions, carrots, celery) under the chicken.
Cover the chicken with foil, sealing it well to trap steam.
Roast in the oven for 45 minutes per kilo, plus an additional 20 minutes (approx. 1 hour 35 minutes for a 1.75 kg chicken).
Remove the foil during the last 30 minutes of cooking to crisp up the skin.

Video

Notes

Check for Doneness:

The chicken is ready when the juices run clear. If the juices are still pink, roast for another 10-15 minutes.

Serving:

Allow the chicken to rest for 10 minutes before carving.
Serve with your choice of roast vegetables and enjoy the succulent meat and flavourful stuffing.

This roast chicken is perfect for any occasion! The secret to its deliciousness is in the herbs, stuffing, and of course, the love you put into making it.