This deliciously moist chicken is east to prepare and needs about 1 hour 35 minutes to cook. A great recipe for those with busy schedules over the Christmas season. This recipe yields 4 servings, depending on your side dishes.

Ingredients:

• 1.5kg Whole fresh chicken
• 1 tbsp Olive oil
• 1 tbsp Fresh thyme leaves

For the stuffing:

• 1 tbsp olive oil
• 100g Button mushrooms, finely chopped
• 2 Rashers bacon, rind removed, finely chopped
• 1 Leek, pale section only, washed, finely chopped
• 70g (1 cup) fresh breadcrumbs (made from day-old bread)
• 2 tbsp Fresh parsley, chopped
• 1 Egg, lightly whisked

Method:

1. Preheat the oven to 180°C.
2. Heat a large frying pan over a medium to high heat.
3. Add the mushrooms, bacon and leek. Cook for about 5 minutes, stirring continuously.
4. When the bacon and mushrooms are nice and brown, remove from heat and place in heat proof mixing bowl.
5. Add the breadcrumbs, parsley and lightly whisked egg. Stir to combine.
6. Prepare your chicken by removing excess fat and giblets. Rinse the whole chicken under cold water and make sure the cavity is nice and clean.
7. Pat try with a paper towel.
8. Loosely fill the chicken cavity with the stuffing.
9. Tie the legs together with unwaxed chicken string. Tuck the wings under and place the chicken breast side up in a roasting pan.
10. Drizzle the chicken with oil.
11. Season with salt and pepper and sprinkle with thyme.
12. Roast in the oven for 1 hour 30 minutes or until golden brown.
13. Remove from oven, cover roasting pan with foil and set aside to rest for about 10 minutes before carving.
14. Serve and enjoy!

Notes:

To know if your chicken is perfect, pierce the thigh with a skewer. If the liquid runs clear, then you know you’re good to go.

Source: Taste .com Australia