I love roasting chickens because they are so flavoursome and easy to prepare.
Here is how i make mine:
1.5 kg whole roasting chicken
One old bread bun (I usually keep one in the freezer for the day i want to make stuffing)
One medium onion (finely chopped)
One teaspoon dry rosemary (finely chopped)
2 teaspoons sage
2 teaspoons marjoram (optional)
Salt and pepper to taste (approx 1 tsp)
1 Tablespoon kentucky flavoured chicken seasoning (optional but boosts flavour)
A few tablespoons of water
I chop up the bun into approx 1 cm cubes. You can process in the food processor to form coarse crumbs if you want a smoother stuffing. I dont mind it slightly chunky.
I cook the onions in a few tablespoons of water (enough to not burn) for a minute to remove the raw taste.
Mix all herbs, bread, onion and salt n pepper to make the stuffing.
The mix should be slightly moist, but defintely not soggy.
Grab your clean/dry chicken and stuff the cavity with the stuffing. You may also put some stuffing under the breast skin.
Truss your chicken. Sprinkle with salt and pepper or any other spice mix you want (I use a steak and chicken grinder from aldi. But all this has is corriander, onion/garlic flakes, pepper etc).
Place breast down on a baking tray and bake in `180-200C oven (preheated) for approx 1 hr. Checking every 15 min or so to adjust temp. You will need to flip over at least once to cook and brown.
Once juices run out clear and chicken is beautifully golden it is ready to eat.
You may notice that i did not use any fat in the stuffing. You may fry the onion in butter or oil for more flavour. Or add some to the mix (a tablespoon or so). I find the stuffing is fine as is, but it is up to you.
Serve with your favourite sides!