Garlic and Tarragon Stuffed Chicken

Serves 4

Ingredients

1 size 18 chicken, loosen breast skin with your finger
Salt
Vegetable oil
1 sachet Roasted Garlic and Tarragon Mix
2 cups fresh breadcrumbs
1 egg
Handful of parsley, chopped
1 sweet potato, peeled and cut into chunks
1 potato, peeled and cut into chunks
1 carrot, peeled and cut into chunks
1 onion, peeled and cut into chunks

Method

Make the stuffing by combining the breadcrumbs, Roasted garlic and tarragon mix, egg and parsley, mix to form a stuffing.

Place the chicken into a baking dish, loosen the skin with your finger and place a generous amount of stuffing between the breast and the skin, drizzle with some of the oil covering the bottom of the dish. Cut the vegetables up into even sized shapes and scatter them around the chicken. Sprinkle with salt and place in the oven at 180 ̊C for 1 hour. The chicken and the vegetables will be cooked at the same time.

While the dinner is roasting you can prepare some fresh asparagus, which are added to a saucepan of boiling water, add a flower of broccoli cut into small pieces to the boiling water for the last 3 minutes. Drain and stir through a small amount of butter.

Place the chicken onto a plate, serve some roast vegetables and some greens.