INGREDIENTS: - 2kg whole chicken - 30g butter, softened - 3 teaspoons finely grated lemon rind - 1/4 cup gravox chicken canister gravy powder - roasted vegetables and steamed green beans, to serve STUFFING: - 30g butter - 1 medium brown onion, chopped - 1 garlic clove, crushed - 4 slices prosciutto, chopped - 1/2 cup semi-dried tomatoes, chopped - 1 tablespoon fresh oregano leaves, chopped - 25g baby spinach, shredded 1 cup tandaco seasoned stuffing mix - 50g greek style feta cheese, crumbled INSTRUCTIONS: Make stuffing. Melt butter in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add prosciutto. Cook, stirring, for 2 minutes. Stir in tomato, oregano and spinach. Cook, stirring, for 1 minute or until spinach has just wilted. Add stuffing mix to frying pan and 1/2 cup cold water. Stir to combine. Set aside to cool for 15 minutes. Stir in feta. Preheat oven to 200'c / 180'c fan forced. Wash chicken, including cavity, under cold running water. Pat dry, inside and out, with paper towel. Place on a board. Fill cavity with stuffing. Tie legs together with kitchen string. Place in a large roasting pan. Combine butter and lemon rind in a bowl. Rub all over chicken. Season with pepper. Roast for 1 hour 45 minutes to 2 hours or until juuices run clear when thickest part of chicken is pierced with a skewer (cover chicken loosely with foil if over-browning during cooking). Set aside for 5 minutes. Meanwhile, prepare gravy following packet directions. Serve chicken with vegetables and gravy. (Source: Australia's Super Food Ideas December 2010 / January 2011)
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