Roast Chicken with Green Olive Stuffing

 Endless Possibilities with Yumi’s Green Olive


Preheat an oven to 180ºC (160ºC fan).


1.4kg whole chicken
6 large slices sourdough, lightly toasted
1 tub Yumi’s Green Olive dip
1 small onion, roughly chopped
2 garlic, chopped
Finely grated zest of 1 lemon
1 egg
6 sprigs thyme, leaves picked
¼ cup pine nuts
Salt and pepper
Olive oil



  1. Roughly break up the toast and blitz in a food processor until the mixture resembles breadcrumbs.  Add dip, onion, garlic, lemon zest, egg and thyme and pulse until combined.  Transfer mixture to a bowl, season with salt and pepper and stir through pine nuts.
  2. Place chicken on a rack over a baking tray.  Stuff the cavity with stuffing (leftover stuffing can be rolled into balls and baked on the side).  Truss the chicken then drizzle with olive oil and season with salt and pepper.  Bake for 1 hour or until juices run clear.  Rest for 15 mins before carving and serving.
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