ROAST FETTA STUFFED CHICKEN

SERVES 6 PREP 30 MINS + RESTING COOK 1 HOUR 20 MINS

✦ 1 cup fresh breadcrumbs

✦ 100g marinated fetta, crumbled, oil reserved

✦ 2 rindless bacon rashers, chopped

✦ 3 green onions, sliced

✦ 2 tbsp sun-dried tomatoes, chopped

✦ 1 tbsp sage, chopped

✦ 2 garlic cloves, crushed

✦ 1.8kg chicken, rinsed, dried

✦ 1 tbsp olive oil

✦ 2 tsp sumac

✦ roast vegetables of choice, to serve

GRAVY

✦ 2 tbsp plain flour

✦ 2 cups chicken stock

✦ ½ cup white wine

✦ 1 tbsp lemon juice

✦ 2 tsp chopped sage 1 Preheat oven to 180°C. Place a rack in a baking dish. 2 In a bowl, combine bread, fetta, bacon, onion, tomato, sage, garlic and 1½ tbsp reserved oil. Season to taste.

3 Spoon stuffing into chicken cavity, packing to fit. Tie legs together with kitchen string.

4 Place chicken on rack and rub with olive oil. Sprinkle with sumac and season to taste. Bake 1 hour 20 mins.

5 Remove chicken from pan and rest, loosely covered with foil, 15 mins.

6 GRAVY Place dish with juices on stove top. Bring to simmer on high. Mix in flour and cook 1 min, stirring. Gradually add stock and wine, stirring, until mixture boils and thickens. Simmer 3 mins. Stir in juice and season to taste. Strain into gravy boat or jug, then stir through sage.

7 Serve carved chicken with gravy and vegetables.