Rolled Chicken

Prep time: 20 minutes

Cook time: 45 minutes

Serves: 6 People

An old school festive recipe with a twist! You’ll be wanting to eat the absolutely delicious macadamia and pancetta stuffing by the bucket load. Can’t wait to see who gives this a go this Christmas!!

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  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour 5 minutes
  • Serves: 6 People


  • 1 Deboned chook
  • 250 g Pancetta, (or bacon)
  • 1 Onion, (red or brown)
  • 250 g Macadamias
  • 1 Lemon
  • 1 bunch Thyme
  • Salt
  • Olive oil


  • 1)

    Preheat oven to 180C.

  • 2)

    Dice up 250g of pancetta and put in pot on stove on low heat to render down.

  • 3)

    Dice up onion and add into pot on top (don’t mix it through yet).

  • 4)

    Add 250g macadamias, zest of 1 lemon, heaped tablespoon of thyme leaves and a heaped teaspoon of salt into food processor/blender.

  • 5)

    Blitz into a crumb (don’t over blitz to a paste).

  • 6)

    After 10 mins on low heat, mix the onions through the pancetta.

  • 7)

    Cut your chicken wings off your deboned chook.

  • 8)

    Once onions have been cooking for 15 mins total (should be nicely sweated down), remove from heat and combine with macadamia mix.

  • 9)

    Add juice of one lemon and give a good mix!

  • 10)

    Give it a taste and make sure there is enough salt and acidity.

  • 11)

    Lay chook out and generously cover the inside with stuffing.

  • 12)

    Pat stuffing down so its evenly spread out.

  • 13)

    Clean hands before you roll so the outside isn’t covered with stuffing.

  • 14)

    Roll your chicken up really nice and tightly to half way. Then turn the chook and roll the other half into the first half.

  • 15)

    Then flip the chicken over so it is breast side up.

  • 16)

    Then truss up the chicken (recommend watching the IGTV on how to do this).

  • 17)

    Carefully transfer it to the roasting dish with baking paper in it.

  • 18)

    Drizzle with some olive and rub over the skin.

  • 19)

    Pop into the oven on 180C. Ours took 45 mins but this may vary depending on the size of your chook.

  • 20)

    Give at least 15 mins to rest.

  • 21)

    After it has rested, transfer onto your chopping board.

  • 22)

    Cut off string.

  • 23)

    Cut chicken into slices and enjoy!

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