Maggie Beer

Quince and Rosemary Glaze Roast Chook

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Step 1: Prepare the stuffing as per the recipe and set aside.

Step 2: Preheat the oven to 200°C.

Step 3: Pat dry the outside and inside of the chook and then tuck the wings under the body.

Step 4: Place a pinch of salt and a small squeeze of lemon in the cavity of the chook.

Step 5: Stuff well with the stuffing already made.

Step 6: In a small bowl mix together the Quince and Rosemary Glaze, and dijon mustard.

Step 7: Place chook in a foil lined baking dish and baste with glaze.

Step 8: Place in the oven and cook at 200°C for 10 minutes, then reduce heat to 180°C.

Step 9: After another 10 minutes of cooking, remove the chook and baste again and then cover with foil and return to oven.

Step 10: After 30 minutes, baste again with a little more glaze or pan juices. Cover the legs with foil and return to the oven for approximately another 15-20 minutes or until burnished on the outside and juices run clear.

Step 11: Rest chook for 20-30 minutes, breast side down before serving.


  1. 1 lemon
  2. 2 pinches of salt
  3. You'll need to make: 1 batch Dried Pear and Macadamia Stuffing

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