The greatest roast chicken with stuffing

Method

1. Combine the olive oil, butter, garlic, thyme, tarragon, rosemary, lemon zest and juice in a very large bowl.

2. Add the chickens to the bowl and coat with the marinade, pushing under the breast skin as well. Cover and refrigerate for at least 2 hours or overnight.

3. Make the stuffing. Heat the olive oil in a heavy-based frying pan. Add in the onion and garlic and fry, stirring, for 5 minutes.

4. Add in the chicken giblets and minced pork and fry until cooked through, stirring often.

5. Meanwhile, toss together the breadcrumbs, mashed potato, beaten egg, olives, parsley, paprika and sage in a bowl.

6. Mix in the fried pork mixture, mixing well. Add in the port and enough chicken stock to moisten the stuffing. Season with salt and freshly ground pepper.

7. Preheat the oven to 200° C/gas 6.

8. Stuff the marinated chickens (reserving the marinade) with the stuffing and the reserved lemon halves and season with salt and freshly ground pepper. Roll any remaining stuffing in kitchen foil and cook in the oven alongside the chickens, Truss the chickens and brush generously with the marinade.

9. Heat a large frying pan until hot. Add in the stuffed chickens and sear each breast side for 3-5 minutes until golden.

10. Transfer the chickens to a roasting tray. Roast for 10 minutes in the preheated oven. Reduce the heat to 170°C/gas 3 and roast the chickens, basting often with their roasting juices and the reserved marinade, until browned and cooked through, around 40 minutes.

11. Remove the chickens from the oven and rest in a warm place before serving.

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Ingredients

100ml Olive oil
100g unsalted Butter
6 garlic clove, roughly chopped
small handful of thyme leaves, roughly chopped
small handful of tarragon, roughly chopped
small handful of fresh rosemary, roughly chopped
grated zest and juice of 2 Lemons, lemon halves reserved
2 (1kg each) chicken
salt and fresh ground black pepper

For the stuffing:

50ml Olive oil
2 Onions, chopped
1 tbsp chopped garlic
chicken giblets, chopped
225g minced fatty pork
200g fresh breadcrumbs
2 Potatoes, peeled, boiled and mashed
2 Eggs, beaten
20 pitted green olives, chopped
2 tbsp chopped parsley
1 tbsp ground sweet paprika
1 tbsp chopped sage
splash of port
150ml chicken stock

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