Ingredients

Method

For the stuffing:
• 3 T olive oil
• 4 leeks, thinly sliced
• 3 garlic cloves, crushed
• 500 g pork sausages, meat removed from the casing
• 50 g anchovies
• 100 g Kalamata olives, pitted and roughly chopped
• 30 g capers
• 100 g toasted breadcrumbs
• sea salt, to taste
• freshly ground black pepper, to taste
For the chicken:
• 1 free-range chicken (use Woolworths frozen butter-basted chicken if you like)
• 250 g bacon
• 3 T olive oil
• 2 T butter, melted
• salt, to taste
• 10 g sage, fried until crispy

Method

Ingredients

1. Preheat the oven to 180°C. To make the stuffing, heat the olive oil in a pan over a medium heat and fry the leeks and garlic for 5 minutes. Add the sausage meat and fry for 10 minutes, or until golden brown.

2. Combine the sausage meat with the anchovies, olives, capers, breadcrumbs and seasoning. Allow the stuffing to cool.

3. Stuff the chicken, truss the legs together using kitchen string, and arrange the remaining stuffing around the chicken on an oven tray. Arrange the bacon on the chicken covering the skin from one side to the other. Secure the bacon with toothpicks, then top with the olive oil, butter and seasoning. Roast the chicken for 45 minutes to 1 hour, or until golden brown and the bacon is crispy. Top with the fried sage and serve.

Chef tip: Cover the chicken in foil once cooked and serve at room temperature with Woolworths ready-made gravy or whisk a few spoons of hummus into the pan juices for the easiest ever home-made gravy!

Find 3 more of our favourite roast chicken recipes here.

Photographer: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom and Marcelle De Wet