• Stuffing:
  • 3 slices toast bread, crumbed
  • 1 small onion, finely chopped
  • 1 tsp Gregg's Mixed Herbs
  • 2 Tbsp chopped fresh parsley
  • ¼ cup HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise

  • Chicken:
  • 1.5 Kg fresh or frozen and thawed chicken
  • ¼ dash HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise
  • ½ tsp Gregg's Lemon Pepper Seasoning
  1. Preheat the oven to 180°C (fan assisted).
  2. To make the Stuffing: In a bowl, mix together the breadcrumbs, onion, Gregg’s Mixed Herbs, parsley and ¼ cup HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise.
  3. To prepare the Chicken: Pat the chicken dry inside and out with paper towels. Fill the chicken cavity with the stuffing. Tie the legs together. Place in a roasting pan.
  4. Mix together ¼ cup HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise and Gregg’s Lemon Pepper Seasoning. Spread over the chicken.
  5. Roast for approximately 1½ hours (30 minutes per 500g). To check if the chicken is cooked, insert a skewer into the thickest part of the thigh. The juices will run clear when cooked.
  6. Remove from the oven, cover lightly with foil and allow to rest for 5–10 minutes before carving. Serve with roast potatoes and your favourite green vegetables.

Top Tips

  • If using a whole frozen chicken, thaw completely on a tray in the refrigerator before stuffing and cooking.

Made With

Rate and Review

3 Ratings

Reviews (3)

Adrienne Boogers's Review | Rating

Wow! The Mayo does something magical to the chicken! Probably has a lot to do with the rich creamy high fat mayo!
BUT the flavour was amazing and tender.
The only thing was it does make a huge mess of your lovely clean oven! But it’s worth it!!
Cheers, Adrienne from Brisbane

Chris Webb's Rating
Rosemary's Review | Rating

Using Heinz mayonnaise with the lemon pepper to rub over the chicken is a novel twist on 'rubs'. It gives the shin a lovely flavor and keeps the chicken moist, as does including mayonnaise into the stuffing. Flavour and beautiful moist stuffing added to the chicken all from one ingredient is miraculous.