Butter Lemon Herb Roast Chicken With Cranberry And Pecan Stuffing

1 medium-sized chicken 1 small head of garlic cleaned and crushed thyme

6 sprigs rosemary

1 lemon (juice and rind) 200g melted butter

100g melted butter for the stuffing and 100g more for basting the chicken

5 bread slices

2 eggs salt pepper seasoning salt

100g dried cranberries 100g pecan nuts

50ml milk

3 tbs oil roasting oven bags with ties

Preheat the oven to 180ºC. In a bowl, mix the bread slices with 2 eggs and 100g melted butter. Add 50ml milk to the stuffing.

Mix the stuffing well. Add the pecan nuts and cranberries.

Season with salt, pepper and extra thyme. Set aside.

Clean and rinse the chicken. Pat it dry with a paper towel. Remove the gizzards.

Gently season the chicken with salt, pepper, seasoning salt, garlic and herbs. Start with the inside.

Stuff the chicken cavity with the stuffing. Place the chicken in the roasting bag and squeeze lemon all over it. Add the thyme, rosemary, and leftover lemon skin to the roasting bag, and secure it with the tie.

Place the bag in the centre of the oven and roast for 1 hour 15 minutes. Turn the chicken bag over once at half way during the cooking time.

Remove the chicken from the oven after roasting. Remove the bag. The cooking time depends on the size of the chicken.

Place the chicken with the contents of the roasting bag on a tray.

Baste the chicken with the melted butter and allow it to get golden in the oven for a further 10 minutes.

Remove from the oven. Place on a serving tray. Garnish with the butter basting from the tray, fresh herbs, cherries and candied nuts of your choice.