Sage and Onion Stuffed Roast Chicken

Sage and Onion Stuffed Roast Chicken

One of my favourite parts of a roast dinner used to be the stuffing. I loved sage and onion stuffing. Due to a gluten intolerance I can no longer eat this part of the roast dinner. In recent months I have been thinking about how to make a Googie’s Kitchen friendly alternative.

When I make a roast I will often lift the skin from the flesh of the bird. Then I will spread oil, lemon, salt pepper and fresh herbs under the flesh. (It’s a little tip I stole from Jamie Oliver many years ago). So I decided to make a gluten free stuffing and place it under the skin. The results were amazing and I will be making this again.

Do you love stuffing and how do you eat yours? Let me know in the comments below and please don’t forget to like and follow me.

Serves 4 – 6

Sage and Onion Stuffed Roast Chicken


  • Mixing bowl
  • Tablespoon
  • Teaspoon
  • Stirring spoons
  • Baking tray with lid or tin foil
  • Plastic brush


  • Whole Chicken x 1.3 kg

Ingredients for the Sage and Onion Stuffing

  • Ground flax seed x 50g
  • Dried sage x 2 tsps
  • Onion granules x 2 tsps
  • Olive oil x 20 mls
  • Lemon x 1 for the juice
  • Salt and pepper


  • Preheat the oven to 200°C or gas mark 4.
  • Put the ground flax seed, dried sage, onion granules, olive oil and salt and pepper to taste into the mixing bowl.
  • Cut the lime in half and squeeze the lime with the fork.
  • Mix all of these ingredients together.
  • Put the chicken into the baking tray.
  • Carefully lift the skin from chicken using your hands.
  • Slide your hand under the skin and lift it from the meat.
  • Now spread the mixture under the skin as evenly as possible.
  • When all the mixture is under the chicken, put it into the oven for about 20 minutes.
  • After 20 minutes remove the chicken and cover it with a lid or tin foil.
  • Now turn the oven down to 160° gas mark 3 and cook for an hour.
  • To check the chicken is cooked put a skewer in and if the juice runs clear it’s done.
  • However if there is blood then put the chicken back for a further five minutes and keep checking until the juice runs clear.
  • Once the chicken is cooked remove from the oven and leave to rest for 20 – 30 minutes.
  • Finally carve the bird and serve with roast potatoes and all the trimmings.
  • Then enjoy.
Sage and Onion Stuffed Roast Chicken

Sage and Onion Stuffed Roast Chicken was greatly received and all plates were cleaned by the end of the meal. Then again no one says no to roast chicken in this house. The stuffing made the chicken very moist and succulent. I always buy a large chicken from the local butchers so I can use the leftovers for other meals. The leftovers and this meal made such yummy dinners. There were no complaints from my husband Howard and son Ted on this dish. However you decide to eat this roast dinner, as always, please enjoy. Thank you xxx