Roasted Chicken With Lemon Stuffing - cooking recipe

Ingredients

None None Lemon Stuffing
1/4 cup butter
2 cloves garlic, crushed
5 oz fresh breadcrumbs
3 None shallots, peeled and chopped
1 None lemon, grated rind and juice
3 tbsp parsley, chopped
None None Chicken
1 None whole chicken (about 4 lbs)
1 tbsp olive oil
6 strips bacon
None Few sage leaves
None None Roasted vegetables, to serve
None None Gravy, to serve

Preparation

Preheat oven to 375\u00b0F. To make stuffing, put butter and garlic in a bowl. Microwave for 30 seconds at 50% until butter melts. Add remaining ingredients and mix well. Season to taste.
Wash chicken and pat dry. Spoon stuffing into cavity. To truss, put chicken on its back. Pull skin over neck and secure by folding wing tips back over skin. Run string around wings and underneath to cross over back. Turn chicken and bring string up to tie legs together, keeping them close to body and securing stuffing.
Rub oil over chicken and season well. Arrange bacon over breast. Place on a rack in a roasting pan. Add 1 cup water to pan and roast for 45 mins. Remove bacon from chicken and keep warm. Increase oven to 400\u00b0F. Sprinkle sage leave over chicken and roast for 35 mins, until cooked. To test, insert a skewer into inside of thigh. Juices should run clear, not pink.
Remove stuffing and cut chicken into pieces. Serve with stuffing, bacon, roasted vegetables and gravy.