Roast Chicken with Walnut and Sage Stuffing

Gather family and friends this Matariki. Waitoa Free Range Chicken stuffed with sage and walnuts for full flavour and a nutty texture. 
Prep time:
10 minutes
Cook time:
95 minutes


  • Waitoa Free Range Whole Chicken
  • Extra virgin avocado oil
  • Salt and pepper

Sage and walnut stuffing

  • 20g butter
  • 1 small onion, diced
  • ½ cup walnut pieces
  • 10 sage leaves, chopped
  • ¾ cup breadcrumbs 
  • 1 egg, beaten

Baby roast potatoes

  • 700g baby potatoes
  • 1 tbsp extra virgin avocado oil
  • 1 tbsp butter, cut in cubes
  • 5 garlic cloves, peeled
  • Handful of  sage leaves, picked
  • Salt 

Serve with

  • Green salad


  1. Preheat the oven to 190°C.
  2. Make the stuffing by melting the first portion of butter in a small frying pan over medium heat. Add onion and sage and fry for 5 minutes stirring often, until the onion has softened. Add walnuts and stir through. Add to a bowl with remaining stuffing ingredients. Mix well and set aside. 
  3. Fill the chicken cavity with stuffing, then tie the legs together with twine. Place chicken in a large roasting dish then season the chicken with salt and pepper and drizzle with oil.
  4. Roast in the oven for 40 minutes. Using oven mitts remove the dish, add  second portion of butter to the dish and sage leaves. Scatter potatoes and garlic cloves around. Sprinkle generously with salt. 
  5. Return chicken and potatoes to the oven for a further 50 minutes, or until the chicken is cooked through and the potatoes tender and golden. Rest the chicken for 10 minutes.
  6. Serve with a green salad.

Note: if you don’t have baby potatoes simply halve or quarter full sized potatoes. 



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