Pear Stuffed Roast Chicken

Methods

• Preheat oven at 200°C. Grease a baking tray with some oil.
• Heat 1 tbsp oil in a non-stick pan, add 1 tbsp garlic and sauté till golden. Add onion and sauté till translucent. Switch off heat and cool.
• Discard stem and bottom of both pears, halve, remove core and cut into small pieces.
• Take chicken mince in a bowl. Add pears and mix. Add sautéed garlic-onion mixture and mix well.
• Add salt, crushed black peppercorns and ½ tsp dried mixed herbs and mix. Add almonds and mix well.
• To prepare marinade, take Worcestershire sauce, salt, crushed black peppercorns, remaining garlic, butter, ½ tbsp oil and lemon juice in another bowl and mix well.
• Loosen the skin of whole chicken, put some marinade between the skin and flesh and spread well. Rub remaining marinade over the chicken.
• Seal the head of marinated chicken with toothpicks. Stuff the chicken with onion-pear mixture. Push the chicken legs inside and seal the tail with more toothpicks. Place the stuffed chicken on the greased baking tray.
• Place potato wedges and carrot pieces on the worktop. Sprinkle salt, remaining mixed dried herbs and crushed peppercorns over them and mix. Put the potato-carrot mixture around stuffed chicken and drizzle some oil on top.
• Place the baking tray in preheated oven and roast for 10-15 minutes. Reduce temperature to 150°C and roast for 1 hour, basting some butter after every 15 minutes.
• Remove the tray from the oven, carve the chicken and place them on a serving platter. Serve hot.