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Roast Chicken With Pear, Lemon And Fennel Seed Stuffing

roast chicken

This is always a winner with the family – roast chicken with fennel seed stuffing. You can’t go wrong but here’s a way to give it zing and that’s with this knockout stuffing.

Serves 6
 Preparation time 20 minutes
 Cooking time 1 hour 25 minutes

Roast Chicken With Pear, Lemon And Fennel Seed Stuffing


50g butter
1 onion, chopped
3 tspn fennel seeds
2 cloves garlic, crushed
1 1/2 cup fresh sourdough breadcrumbs
1/2 chopped cup dried pears
2 tspn finely grated lemon rind
1/4 cup chopped parsley
1 egg, lightly beaten
1.6kg whole chicken

1 Melt the butter in a frying pan over medium high heat and cook the onion until tender, about 7 minutes. Increase heat, add fennel seeds and garlic and cook for a further minute. Remove from heat and transfer onion mixture to bowl. Stir through remaining ingredients. Season with salt and pepper, set aside to cool.
2 Fill chicken cavity with stuffing, close with toothpicks or skewers. Tie drumsticks together and fold under wings.
3 Place chicken on a roasting rack over a large baking dish. Bake in 190C preheated oven for 1 hour and 15 minutes, or until cooked through.

If you like this chicken recipe try the Chicken Kung Pao recipe here.

Written by Robyn Foyster

With over 30 years experience as a journalist and TV producer, Robyn Foyster is the owner and publisher of the lifestyle websites, and

Robyn was voted one of the 30 most powerful women in media at the 2015 B&T Women In Media Awards.

Previously, Robyn was the Publisher and Editor of Australia's three biggest flagship magazine brands - The Australian Women's Weekly, Woman's Day and New Idea.

Robyn won Editor of the Year at the 2007 Magazine of the Year Award and under her helm The Australian Women's Weekly won the inaugural 2008 Australian Magazine Award for Australia's best mass market magazine and New Idea won the MPA's coveted Magazine of the Year award.

She can be contacted on

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