Ingredients 

• 1.5kg free-range chicken 
• Salt 
• Freshly ground black pepper 
• 1 tablespoon olive oil 

Parsley Butter

• 100g butter at room temperature 
• 3 tablespoons finely chopped flat parsley 
• 1 garlic clove crushed
• 1 teaspoon salt 
• 1 teaspoon freshly ground black pepper

Cornbread Stuffing

• 1 tablespoon olive oil 
• 1 onion, finely diced
• 1 garlic clove, crushed
• 2 corn cobs, kernels sliced off
• ½ cup chopped flat leaf parsley 
• 2 tablespoons chopped thyme 
• 140g breadcrumbs 
• 100g melted butter
• 1 ½ teaspoons salt 
• Freshly ground black pepper

Recipe 

Parsley Butter: Combine the ingredients for the parsley butter in a bowl, mixing well. Turn out onto a piece of plastic wrap and roll the butter into a log. Cover with the plastic, twist the ends and refrigerate until required.

Stuffing: Heat the oil in a heavy-based frying pan and gently fry the onion and garlic for 3-4 minutes, until the onion is soft but not coloured. Transfer to a mixing bowl and allow to cool. Add the corn kernels and remaining ingredients and mix thoroughly. Set aside until ready to use. 

Chicken: Preheat the oven to 180 degrees. Wipe the cavity of the chicken with a paper towel and trim off any excess fat. Hold the chicken firmly with one hand, and with the other insert your fingers under the skin that covers the breasts. Gradually ease the skin away, being careful not to tear it. Take small knobs of parsley butter and push them under the skin, until butter covers most of the breasts. Pull the skin back in place over the breasts. 

Put the stuffing inside the chicken. Firmly tie the legs to the chicken and place the chicken on a wire rack inside a large roasting tray. Season generously with salt and pepper, rub with oil and roast for 60-90 minutes until the internal core temperature reaches 72 degrees. 

Leave the chicken to rest in a warm place for 15 minutes while you cook your vegetables. 

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