Roast Chicken with Gluten Free Crumb

GLUTEN FREE STUFFING - YAS! Eating Gluten free (when needed) doesn't have to be hard, and i never want you to feel like you’re missing out! This recipe is a DELICIOUS roast chicken with a gluten free stuffing mixture using the Woolworths Free From Gluten Breadcrumbs only available at @woolworths_au! These are in the health food aisle and a perfect replacement for regular bread crumbs :) YUM!! With the festivities coming up - this is something the WHOLE family can enjoy.

Ready in: 10 minutes
Serves: 6+


  • 1 large whole chicken, raw 
  • 1 small handful parsley 
  • 2-3 rosemary sprigs, leaves picked
  • 2 spring onion stalks, chopped finely 
  • ½ lemon, zested 
  • 3-4 large sages leaves 
  • 3 garlic cloves, sliced thinly 
  • 4 tbsp butter 
  • Olive oil, for cooking 
  • ½ cup Gluten Free chicken stock. 


  • 1 small brown onion, diced 
  • 4 slices Gluten Free bread (stale!), chopped into cubes 
  • 1/2 cup Free from breadcrumbs 
  • Salt and pepper 
  • ½ lemon, squeezed 
  • 1 cup chicken stock (more if needed)


Vegetables! Carrots, sweet potato, beetroot, white potato

  1. Preheat oven to 200 degrees celsius. 
  2. Onto a chopping board, add parsley, rosemary, spring onion, lemon zest, sage and garlic. Chop as fine as you can! Add olive oil & salt and continue chopping until very fine. Halve this mixture and set aside. 
  3. In a deep pan, heat a splash of olive oil over medium heat. Add diced brown onion and cook for 3 minutes. Add half of the herb mixture and cook for a further 3-4 minutes. Add GF crumb and the GF bread with a sprinkle of salt and pepper. Stir for 1-2 minutes. Add chicken stock and lemon squeeze and cook for 2 minutes. Remove from heat and set aside. 
  4. At the tip of the chicken breast, lift up the skin and seperate from the breast (without tearing!), Pull gently to seperate. 
  5. Place one small stick of butter down each breast. With the remaining herb mixture, divide it between both breast pockets and the all over the chicken. Add chicken into a deep baking dish and pour over ½ cup of chicken stock.  
  6. Add potatoes, carrots or any other vegetable you like into a deep baking dish and sprinkle with salt, pepper and a drizzle of olive oil
  7. Cook for 1 hour per 1kg of chicken. 

Tip: Every 30 minutes, remove from oven and using a spoon, spoon the pan juices over the top for 1 minute. This keeps it super juicy!

Please add disclaimer at bottom of recipe: Always check the label to ensure the ingredients in this recipe are right for your needs, particularly if you have food allergies.