Roast chicken with crispy skin and tender meat is a must-have for any home cook. This version takes it up a notch with a flavorful stuffing and aromatic herbs.

Ingredients:

• 1 whole chicken (approx. 1.75 kg)

• 2 shallots (or onions), finely diced

• 300g minced beef

• Salt and pepper, to taste

• 2 tsp turmeric powder

• Handful of walnuts, finely chopped

• 1-2 sprigs of thyme (leaves only)

• A small handful of dried barberries (optional)

• Drizzle of pomegranate molasses (optional)

• Handful of flat-leaf parsley, thyme, and basil

• 2 cloves garlic, crushed

• Olive oil

• Juice of ½ lemon

• Softened butter

Instructions:

1. Prepare the Stuffing:

   • In a pan, sauté the diced shallots or onions until softened.

   • Add the minced beef and cook until browned.

   • Season with salt, pepper, and turmeric.

   • Stir in the chopped walnuts, thyme leaves, and barberries.

   • Drizzle with pomegranate molasses for a sweet-and-sour touch.

   • Set the stuffing aside.

2. Herb Mixture for the Chicken:

   • Finely chop parsley, thyme, and basil, then combine in a bowl.

   • Add olive oil, lemon juice, crushed garlic, and season with salt and pepper.

   • Mix well to create a fragrant herb paste.

3. Prepare the Chicken:

   • Preheat your oven to 200°C.

   • If necessary, trim any excess parts from the chicken.

   • Make a few shallow cuts on the thighs to help them cook evenly.

   • Rub softened butter all over the chicken skin for extra flavor and crispiness.

   • Gently loosen the skin of the chicken breast and thighs with your fingers.

   • Spread the herb mixture evenly under the skin, followed by a bit of butter.

   • Rub the remaining herb mixture all over the outside of the chicken.

4. Stuff the Chicken:

   • Place a few cloves of garlic inside the cavity, followed by the prepared stuffing.

   • Tie the legs together with butcher’s twine.

5. Roasting the Chicken:

   • Place the chicken on a rack inside a roasting tray. If you don’t have a rack, lay some vegetables (onions, carrots, celery) under the chicken.

   • Cover the chicken with foil, sealing it well to trap steam.

   • Roast in the oven for 45 minutes per kilo, plus an additional 20 minutes (approx. 1 hour 35 minutes for a 1.75 kg chicken).

   • Remove the foil during the last 30 minutes of cooking to crisp up the skin.

6. Check for Doneness:

   • The chicken is ready when the juices run clear. If the juices are still pink, roast for another 10-15 minutes.

7. Serving:

   • Allow the chicken to rest for 10 minutes before carving.

   • Serve with your choice of roast vegetables and enjoy the succulent meat and flavorful stuffing.

This roast chicken is perfect for any occasion! The secret to its deliciousness is in the herbs, stuffing, and of course, the love you put into making it.

Enjoy!