Juicy Roast Chicken with Pork, Onion and Sage Stuffing

roastchickenwithporksagestuffing1There was a a couple of pop-up store that sell books in the city for a few months last year and the books were selling at $5 AUD. Being that cheap, there was no reason I could resist grabbing a few cooking books. Though they weren’t written by any famous author, I thought $5 wouldn’t hurt as much if the recipes didn’t work (and most of the time I don’t really follow recipes to the dot). Recipes book for me to me is mostly source of inspiration and a learning guide to learn tricks and tips that I don’t know of, i.e. how to use certain ingredients, cooking method etc. Anyway, back to the book shopping, I found this book that is based on all chicken related recipes. It is indeed a steal as most meals I make involves chicken (90% of the time I dare say!) and just a book that I was lacking of from my collection. There were hundreds of chicken recipes in the book and every week I go back to the same book again and again – finding out what I could do with the ingredients from my pantry.

This week, I combined two proteins based on the recipe; chicken and pork and man, they were marriage in heaven. The pork gives extra plumps to the meatiness of the chicken, so when the knife cuts through the meat the juice came gushing out like KFC advertisement! Boy, this is almost as good (if not, better!) as store-bought roast chicken except the stuffing isn’t as mushy (no offence, I love Woolsworth/Coles/IGA roast chicken but never the stuffing as they taste disgusting).


Recipe adapted from Food Lovers series Chicken book.


  • 150g ground pork
  • 50g fresh breadcrumbs
  • 1 medium size chicken
  • 100g butter
  • 1/2 brown onion, finely chopped
  • 2 tsp dried or fresh sage leaves
  • 1 teaspoon of salt
  • Dash of pepper
  • Chopped parsley for garnish
  • Side vegetables:
    • 600g baby potatoes, halved
    • 3 tablespoon olive oil
    • 450g baby carrots
    • 50g butter, melted


  1. Heat the oven to 180 C degrees.
  2. Mix the pork, breadcrumbs, onion, sage and season with dash of salt and pepper. Stuff the mixture into the cavity of the chicken.
  3. Smear the chicken with the butter, and rub the remaining salt onto the skin. Place the chicken on a roasting pan.
  4. Roast the chicken for about 1 1/4 hour, basting the juice every 20 minutes or so.
  5. While the chicken is roasting, put the potato in a large pan of salted water and bring to boil. Simmer for about 15 minutes until the potatoes are tender.
  6. At the last 15 minutes before the chicken is ready, mix place the potatoes and carrots with the melted butter and olive oil. Place them onto the roasting pan.
  7. The chicken is cooked through when skewer is inserted into the thickest part of the thigh and the juices run clear. Rest the chicken for 5-10 minutes in a warm place or cover with foil before serving.
  8. Serve the chicken and vegetables sprinkled with chopped parsley.



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