Roasted Chicken With Lemon Stuffing

• None None Lemon Stuffing
• 1/4 cup butter
• 2 cloves garlic, crushed
• 5 oz fresh breadcrumbs
• 3 None shallots, peeled and chopped
• 1 None lemon, grated rind and juice
• 3 tbsp parsley, chopped
• None None Chicken
• 1 None whole chicken (about 4 lbs)
• 1 tbsp olive oil
• 6 strips bacon
• None Few sage leaves
• None None Roasted vegetables, to serve
• None None Gravy, to serve

1. Preheat oven to 375u0b0F. To make stuffing, put butter and garlic in a bowl. Microwave for 30 seconds at 50% until butter melts. Add remaining ingredients and mix well. Season to taste.
2. Wash chicken and pat dry. Spoon stuffing into cavity. To truss, put chicken on its back. Pull skin over neck and secure by folding wing tips back over skin. Run string around wings and underneath to cross over back. Turn chicken and bring string up to tie legs together, keeping them close to body and securing stuffing.
3. Rub oil over chicken and season well. Arrange bacon over breast. Place on a rack in a roasting pan. Add 1 cup water to pan and roast for 45 mins. Remove bacon from chicken and keep warm. Increase oven to 400u0b0F. Sprinkle sage leave over chicken and roast for 35 mins, until cooked. To test, insert a skewer into inside of thigh. Juices should run clear, not pink.
4. Remove stuffing and cut chicken into pieces. Serve with stuffing, bacon, roasted vegetables and gravy.

lemon stuffing, butter, garlic, breadcrumbs, shallots, lemon, parsley, chicken, chicken, olive oil, bacon, sage, vegetables, gravy

Taken from recipes-plus.com/api/v2.0/recipes/25095 (may not work)