ROAST. CHICKEN WITH BACON , MUSTARD AND HERB STUFFING

Preheat your oven to 180 deg C . To start we need to prepare the stuffing . Heat 1 tbs of oil in a small frypan and add 1 small onion , peeled and chopped , 3 rashers of bacon , rind removed and chopped . remove this mixture from the pan and add to a large bowl and add 3/4 cup of quinoa flakes , 1 dsp of mustard , 2 tbs of parsley ,2 tbs of chves , 1 tsp of thyme , 1 tsp of oregano , the zest of 1 lemon , 1 lightly beaten egg and season with cracked black pepper . Mix well until thoroughly combined . Rinse your 2 kg chicken under cold water and thoroughly pat dry with kitchen paper towel. Spoon the stuffing mixture into the chicken cavity , secure with a metal skewer . Rub the skin with peanut oil and pour over the juice of 1 lemon , sprinkle with dried oregano and a sprinkle of salt and cracked pepper . Place in a lightly sprayed roasting pan and cook in the preheated oven for 1 and 1/2 - 1 and 3/4 hours .... check with a skewer inserted and the juices run clear . You can add your favourite vegetable around the chicken , ie pumpkin , hasselback potatoes if you wish in the last 45 minutes of cooking /roasting .