Quick inside-out roast chicken

SERVES 4 PREP AND COOK TIME 1 HOUR 5 MINUTES

1 medium (1.8kg) whole chicken

¼ cup (60ml) extra virgin olive oil, plus 1 teaspoon extra

½ cup sage leaves

2 medium (240g) carrots, trimmed 1 large (200g) onion

1 cup (90g) rolled oats

110g wholemeal bread

¼ cup (35g) golden raisins, chopped 1 teaspoon sea salt flakes

1 large (200g) lemon, halved

400g green beans

1 teaspoon finely grated lemon rind

1 Preheat oven to 200°C (180°C fan-forced). 2 Place the chicken, breast-side down, on a chopping board. Using a pair of kitchen scissors, cut down either side of the chicken backbone to remove it; reserve the backbone. Press down lightly on the chicken legs to open chicken out flat. Using a large sharp knife, cut down through the breast bone and skin onto the board to halve chicken.

3 Place the chicken backbone in the centre of a 24cm x 32cm roasting pan; place the chicken, skin-side up, on top. Rub with 1 tablespoon oil; season with salt and pepper. Scatter with half of the sage leaves.

4 Process the carrot, onion, oats, bread, raisins, and remaining sage and oil with the salt flakes until finely chopped and mixture holds together when pressed. Divide the stuffing into 8 large balls; place around the chicken in the pan with the lemon halves.

5 Bake chicken and stuffing for 50 minutes or until the chicken is golden and cooked through. Rest, loosely covered, for 10 minutes.

6 Meanwhile, place the beans on an oven tray; toss with the extra oil. Season. Cook on the top shelf of the oven for 10 minutes.

7 Serve the chicken with the stuffing, beans and lemon halves; sprinkle with rind.

Not suitable to freeze or microwave.