This Pate and Pistachio Stuffed Roast Chicken recipe is incredibly flavorful and makes for an impressive main dish. The chicken is stuffed with a rich and creamy pate and crunchy pistachios, and then roasted to perfection. The result is a succulent and juicy chicken with a deliciously decadent filling. Perfect for a special occasion or a Sunday dinner with family and friends.
Ingredients
- 1 whole chicken
- 100g pate
- 50g shelled pistachios
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 lemon, sliced
- Fresh rosemary sprigs
Directions
- Preheat the oven to 180°C (350°F).
- Pat the chicken dry with paper towels and season the cavity with salt and pepper.
- Stuff the cavity of the chicken with the pate and pistachios.
- Truss the chicken by tying the legs together with kitchen twine.
- Rub the outside of the chicken with olive oil and season with salt and pepper.
- Place the lemon slices and rosemary sprigs inside the cavity of the chicken.
- Place the chicken on a roasting rack in a roasting pan.
- Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F.
- Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- Serve the pate and pistachio stuffed roast chicken with roasted vegetables or a fresh salad.
