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Baby marrow and cream cheese-stuffed deboned chicken with summer greens and herb butter

Baby marrow and cream cheese-stuffed deboned chicken with summer greens and herb butter recipe

This baby marrow and cream cheese-stuffed deboned chicken is a lighter, fresher take on Christmas fare – perfect for those who find traditional roasts and accompaniments too rich. Ask your butcher to debone your chicken for you, but do this a few days before you plan to serve it as most butchers will need a little time.

Baby marrow and cream cheese-stuffed deboned chicken with summer greens and herb butter

Print Recipe
Serves: 4 - 6 Time: 1 hour 15 mins

Ingredients

  • Baby marrow stuffing

  • olive oil ,to fry
  • 1 onion, peeled and finely diced
  • 1 garlic clove, peeled and minced
  • 100g baby marrows, grated
  • 30g Parmesan, grated
  • 60g dried breadcrumbs
  • 90g cream cheese, softened
  • 30ml (2 tbsp) chives, chopped
  • salt and freshly ground black
  • pepper, to taste
  • Chicken

  • 1 chicken, tunnel deboned with leg
  • bones still in
  • 1 garlic clove, peeled and cut in half
  • large knob butter, softened
  • fresh thyme leaves, to sprinkle
  • Herb butter

  • 120g butter, softened
  • handful fresh parsley, roughly
  • chopped
  • handful chives, chopped
  • Summer greens

  • 200g asparagus, blanched
  • 180g fine beans, blanched
  • 120g fresh peas, blanched
  • 120g sugar snap peas, blanched
  • lemon wedges, to serve

Instructions

1

Preheat the oven to 180°C. For the stuffing, heat a little olive oil in a pan over low heat and sauté the onion and minced garlic until soft, 10 minutes. Combine with the remaining stuffing ingredients and season to taste.

2

Stuff your deboned chicken with the stuffing and truss the legs using string. Rub the chicken skin with the garlic-clove halves and butter and sprinkle with thyme leaves. Roast your chicken in the oven until the skin is golden and a small incision on the thigh reveals that the juices run clear, about 1 hour.

3

While the chicken roasts, make the herb butter by combining all of the ingredients and seasoning to taste.

4

Serve the chicken with room temperature summer greens, herb butter and lemon wedges for squeezing.

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