Golden Roast Chicken with Low Carb Stuffing, made from aubergine and zucchini, now THIS is what it’s all about!
If you’re a regular reader, you know about my love for aubergine – it’s my all-time favourite veggie and it’s just SO versatile and yummy.
I’ve given it some zing and a few exotic spices to really make this chicken extra-special. With toasted pumpkin seeds for a bit of crunch, it really makes a fab stuffing without all the junk.
I mentioned recently about the ghastly packet-stuffing from my youth…
This is nothing like that! This is packed with flavour and texture and will make your Christmas chicken go from ‘meh’ to ‘meooooow’. Really.
Time: 1 hr 30 mins
You will need:
a whole chicken
1 onion, diced
an aubergine, diced
3 tbsp. coconut oil
1 tsp cumin powder
1/2 tsp paprika
1 medium zucchini, grated
1 lemon – juice + zest
3 garlic cloves, chopped
50 g pumpkin seeds, toasted
Sauté the onion and aubergine in the coconut oil.
Add the cumin and paprika and cook until soft.
Mix with the grated zucchini, garlic, lemon zest, juice, toasted pumpkin seeds and season well with salt.
Place the mixture into the cavity of the chicken and if there’s any left, place it under and around the chicken in a roasting dish.
Rub the chicken with olive oil and season with salt flakes.
Cover with foil and bake at 160C for 45 minutes.
After 45 minutes, remove the foil and bake for another 35 minutes.
After 80 minutes in total, grill until golden brown, approx. 10-15 minutes.
If you’re a family of 4-6, a chicken is perfect for your Christmas or festive feast table.
You could add another meat option, a salad or 2 and a veggie dish.
My motto is always to choose quality over quantity 😉
My Roast Chicken with Low Carb Stuffing is fit for any LCHF feast.
What’s on your Christmas menu?
If you’re anything like my hubby and still have a heap of Christmas shopping to do, add my Low Carb E-Cookbook to your fellow low carbers’ stockings! It’s the perfect gift for LCHF foodies and gets delivered instantly to their inbox: