ROAST CHICKEN WITH LEMON HERB STUFFING $16

SERVES 6 PREP 20 MINS COOK 1 HOUR 15 MINS

2 cup fresh breadcrumbs ¾ cup chopped mixed herbs, such as thyme, parsley and chives 1 lemon, grated rind, halved 2 tsp lemon juice 2 eggs, lightly beaten 2kg whole chicken, trimmed, washed and dried 40g butter, at room temperature 2 garlic cloves, crushed 1 tbsp olive oil 1kg small carrots, halved

1 Preheat oven to 180°C.

2 Combine breadcrumbs, herbs, lemon rind, juice and egg in a bowl. Season and mix well. Push half into cavity of chicken, securing legs together with string. Roll tablespoons of remaining stuffing into balls and arrange on a tray lined with baking paper.

3 Combine butter and garlic. Carefully separate skin from breast meat of chicken fillets. Push garlic butter under skin.

4 Rub oil over skin and sprinkle with salt and pepper to taste.

5 Place chicken on a rack in a baking dish. Roast 1¼ hours, adding carrot, lemon halves and stuffing balls after 30 mins, until chicken juices run clear when a skewer is inserted into thickest joint.

6 Serve chicken with stuffing, carrots and lemon halves.