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Roast chicken with onion, cherry tomato and pine nut stuffing

1 hour 50 minutes (15 minutes)
Serves 6
    1.8kg fresh whole chicken
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 1/2 cups fresh breadcrumbs
  • 125g cherry tomatoes, cut in half
  • 2 tablespoons toasted pine nuts
  • 2 teaspoons dried parsley
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 tablespoon lemon juice
  • 2 cloves garlic, peeled and crushed
  • 1 bunch baby carrots, rinsed and trimmed
  • 500g Brussels sprouts, halved
  • 250g yellow squash, halved
Remove skin from chicken, by cutting skin down breast side then pulling off
over legs and wings. Trim off all visible fat.

To make stuffing, heat 2 teaspoons of the oil in a small frying pan. Add
onion. Cook, stirring, until softened. Transfer onion to a large bowl. Add
breadcrumbs, tomatoes, pine nuts and one teaspoon of each dried herb. Mix
well.

Fill chicken cavity with stuffing. Tie drumsticks together with cooking
twine and fold under wings. Slash chicken breasts, legs and thighs with a
sharp knife. Place in a baking paper-lined roasting pan.

Combine lemon juice and garlic with remaining herbs and oil. Rub mixture
all over the chicken.

Bake in a preheated 200C oven (180C fan-forced) for about 1 hour 30
minutes, or until chicken is well browned and cooked through. Stand,
covered loosely with foil for 5 minutes.

Boil, steam or microwave carrots, brussel sprouts and squash until tender.

Carve chicken and serve with vegetables.

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