Fast Ed’s roast chicken with tomato and buttermilk stuffing

Winter cooking doesn’t get much better than a classic roast and this version was shared with Starts at 60 by beloved Better Homes and Gardens chef, Ed Halmagyi. This classic roast chook is made even more delicious thanks to the addition of Ed’s scrumptious Italian stuffing, made with plenty of garlic, sage, tomatoes and Italian herbs. Not only does it taste amazing, it’s also super easy to whip up, giving you plenty of bang for your buck and the perfect way to impress your guests. 

Don’t forget to say any leftover chicken to tear up into a soup later in the week, or shape leftover stuffing into small patties and fry them up for bubble and squeak with a difference.

Ingredients

• 2kg chicken
• sea salt flakes and freshly-ground black pepper
• 1 white onion, finely diced
• 6 cloves garlic, minced
• ½ bunch sage, chopped
• 2 Tbsp extra virgin olive oil
• 2 ripe tomatoes, diced
• 2 cup multigrain breadcrumbs
• 1½ tsp celery salt
• 1 tsp dried Italian herbs
• ½ cup buttermilk

Method

1. Preheat oven to 200C. Pat the chicken dry inside and out with kitchen paper, then season generously with salt and pepper. Sauté the onion, garlic and sage in half the extra virgin olive oil in a pan over a moderate heat for 5 minutes, until softened. Add the tomatoes, then cook for 5 minutes. Set aside to cool.
2. Stir the breadcrumbs, buttermilk, celery salt and herbs into the onion mixture, then press into the chicken cavity. Secure with string. Drizzle the chicken with the remaining extra virgin olive oil, then place in a roasting pan. Cook for 30 minutes, then reduce heat to 180C and continue cooking for one more hour. Transfer to serving plates and serve hot.