Asian-style roast chicken

A traditional roast chicken with delicious stuffing and buttery, tender flesh is a wonderfully economical dinner and one that never goes out of style.

Spanish style

Stuffing: Heat 60g butter in a large frying pan over medium heat; add

100g chopped chorizo, 1 each of finely chopped red onion and red capsicum and a clove of crushed garlic, and cook until softened. Stir in 2 cups of fresh breadcrumbs and ½ cup chopped parsley. Season to taste.

Butter: Combine 2 cloves crushed garlic, 1 teaspoon smoked paprika, a generous pinch of saffron threads, 2 tablespoons finely chopped sun-dried tomatoes and 125g soft butter in a medium bowl. Spoon onto a sheet of baking paper, roll up to form a log and twist the ends to seal.

Roast: On a bed of sliced red capsicum, zucchini chunks and red onion wedges.

Asian style

Stuffing: Heat ¼ cup (60ml) peanut oil in a large frying pan over medium heat; cook 1 clove crushed garlic, 1 chopped long red chilli, 1 tablespoon of finely grated ginger, 3 finely sliced green onions (green shallots) until fragrant. Stir in 2 cups of cooked brown rice and ½ cup chopped coriander leaves. Season to taste.

Butter: Combine 2 tablespoons of red curry paste and 125g soft butter in a medium bowl. Spoon onto a sheet of baking paper, roll up to form a log and twist the ends to seal.

Roast: On a bed of baby carrots, thickly sliced ginger and lemongrass.

Greek style

Stuffing: Heat ¼ cup (60ml) olive oil in a large frying pan over medium heat; cook 2 chopped onions and 2 cloves crushed garlic until softened. Stir in a teaspoon of dried Greek oregano, 1 tablespoon of finely grated lemon rind, 2 cups of fresh breadcrumbs and ½ cup chopped parsley. Season to taste.

Butter: Combine 2 cloves crushed garlic, ½ cup of chopped green olives and 125g soft butter in a medium bowl. Spoon onto a sheet of baking paper, roll up to form a log and twist the ends to seal.

Roast: On a bed of new potatoes, truss cherry tomatoes and Kalamata olives.