Roast Chicken with Nut Stuffing

Cook Time 1 hour plus resting

Servings 4

Ingredients

1 whole chicken, brought out of fridge 1 hour before cooking

1 tsp olive oil 

Salt

Stuffing

20g butter 

1 small onion, finely chopped

6 sage leaves, chopped 

½ bunch thyme, leave picked

1 apple, grated

100g maple and pink lake roasted nuts

Pinch ground nutmeg 

Zest 1 orange 

1 large handfuls of fresh breadcrumbs

1 pork and fennel sausage, skin removed 

Method

Preheat oven to 180°C.

Melt butter and oil together in a pan and add the onion and herbs. Cook for 5-10 minutes on low until soft. Place the onions in a bowl along with the sausage meat, remaining ingredients and a pinch of salt and pepper. Using your hands mix everything together until well combined.

Stuff the chicken. Place the chicken into a roasting pan and drizzle with olive oil. Season with salt and roast for 60-90 minutes until cooked through.

Rest for 20 minutes before carving.