Bosch HSLP751UC Instruction Manual

Poultry Dishes

67

Lemon-thyme Stuffing
2 oz. white bread
3 tbsp. parsley, chopped
Large sprig thyme,  
stems removed
Zest of 1 lemon
½ cup pistachio nuts,  
finely chopped
Salt and black pepper
 3 cloves garlic, peeled  
and cut into slivers
1 – 4½ lb. whole chicken
1 lemon, cut into wedges
8 whole black olives

Roast Chicken 
1 tbsp. sunflower oil
1 onion, finely  

 

chopped
8 black olives,
pitted and finely
chopped
1 small egg, beaten

 

2

2

4

4

 

Place the bread, parsley and half of the thyme in a blender and whisk to a fine 
breadcrumb mix. Stir in the lemon zest and chopped pistachio nuts. Season with 
salt and pepper.

Heat the sunflower oil in a pan and fry the onion until golden. Add the chopped olives 
and beaten egg to the breadcrumb mix and combine well.

Rinse the chicken under cold water and pat dry. Slide the garlic slivers and small 
sprigs of the remaining thyme under the chicken skin. Fill the breast cavity with the 
stuffing and tuck the flap under the chicken.

Place the chicken on the wire rack over the baking pan and cook as indicated for 
30 minutes.

Place the lemon wedges and whole olives on the half size pan and insert into the 
oven at level 4. Continue to cook for 30-40 minutes.

Serves 6
Per serving (by 6 servings) approx. 538 kcal, 34 g fat, 6 g carbohydrates, 53 g protein