Summer roast chicken

• 1 Family Roast Chicken (about 2kg), pat dry with paper towel
• 1 tablespoon olive oil
• 2 teaspoons smoked paprika
• Frozen sweet potato fries, to serve
• Salad of butter lettuce, cherry tomatoes, avocado and vinaigrette, to serve

    Summer stuffing:

• 125g butter
• 1 large onion, diced
• 2 cloves garlic, crushed
• 3 cups roughly torn ciabatta
• ¼ cup chopped basil
• ¼ cup chopped sage
• ¼ cup rosemary leaves
• 2 tablespoons chopped thyme
• Salt and pepper, to taste

1. Preheat the oven to 180°C. 

Stuffing: 

2.  To make the stuffing, melt the butter in a frying pan over medium heat. Add the onion and cook, stirring, for 3 minutes. Add the garlic and cook a further minute. Remove from the heat.

3. In a bowl combine the ciabatta, onion mixture, herbs and seasonings. Fill the cavity of the chicken with the stuffing, then tie the legs to secure.

4.  Lightly grease a baking dish with a small amount of oil. Cover the chicken with remaining oil and sprinkle the chicken with smoked paprika. Season with salt and pepper.

5. Bake the chicken for 25-30 minutes per 500g, or until internal temperature reaches 75°C. You can also check the chicken is cooked by inserting a knife just above the leg, the juices should run clear. When cooked, wrap the chicken lightly in foil and allow to rest for 10-15 minutes. Add the sweet potato fries for the last 40 minutes of cooking.

6. Carve the chicken and serve with the stuffing, sweet potato fries and the salad.

Note: A seasoned/stuffed chicken will take longer to cook. Allow 25-30 minutes per 500g plus an additional 30-40 minutes extra for the seasoning.