This roast chicken recipe is so simple and easy to adapt for any dinner or special celebration. You can certainly use a turkey (at Christmas time for this recipe – personally I prefer chicken, it doesn’t take as long to cook, and is far more tender). Cut down on the garlic if its not to your liking (personally I LOVE the stuff!)

INGREDIENTS

1 Large chicken
3 tablespoons butter, melted
2 tablespoons Mayo
4 cloves garlic, minced
3/4 teaspoon salt, or to taste 1
teaspoon dried basil
1/2 teaspoon dried thyme
2 tablespoons mixed chicken dry spice
1/4 teaspoon lemon pepper seasoning, or you can also use fresh ground black pepper.
1 lemon, cut into quarters fresh rosemary sprigs.
4 cloves garlic, peeled.

INSTRUCTIONS
1. Preheat oven to 180 Degrees Celsius.
2. Remove giblets from inside of the chicken’s cavity and rinse the chicken with cold water.
3. Thoroughly dry the chicken with paper towels.
4. Place chicken, breast side UP, on a rack set over a shallow roasting pan.
5. Mix the melted butter and mayo, and brush all over the chicken.
6. Sprinkle or rub minced garlic all over chicken.
7. In a small bowl combine salt, basil, thyme, and lemon pepper; rub onto the chicken.
8. Add some salt to the inside of the cavity and fill the cavity with lemon slices, rosemary, and garlic cloves.
9. Prepare the stuffing as per below – and stuff the chicken.
10. Tie the legs together with kitchen twine and tuck the wings under the body of the chicken.
11. Roast, uncovered, for 10 minutes at 180˚ degrees Celsius.
12. Reduce oven temperature to 170˚ degrees Celsius and continue to cook until done; about 1 more hour and 10 minutes, or until internal temperature of chicken reaches 75˚ degrees Celsius.
13. Remove from oven and baste the chicken with the juices.
14. Let rest for about 15 minutes before cutting.

FOR THE STUFFING

• 2 tablespoons butter 1
• teaspoon garlic paste / freshly ground garlic
• 1/2 white onion very finely diced
• 75 grams mushrooms finely sliced
• 75 grams bacon diced (optional)
• 1/2 cup pecans chopped 1 teaspoon sage 1 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/2 teaspoon salt and pepper
• 2 – 3 tablespoons almond flour
• 2 Tablespoons finely grated Parmesan cheese
• 1 egg

Instructions for the stuffing
1. In a large frying pan, add the butter and garlic paste and put over medium heat. Once the butter has melted, add the onion and sauté until the onion is translucent.
2. Add the mushrooms and cook through. Place the mushrooms in a mixing bowl, keeping any butter in the pan.
3. Add the diced bacon and pecans and turn the heat to medium-high, cooking until the bacon is crispy and pecans lightly browned.
4. Add the spices and stir to combine, cook for 30 seconds. Add the bacon and pecans to the bowl with the mushrooms, along with the almond flour and egg and stir to combine.
5. Depending on the water content of your mushrooms and bacon, you should need about 2 – 3 tablespoons of almond flour until it is just holding together.
6. Stuff the chicken cavity with the mixture once cool enough to handle. Tie the legs with kitchen twine to help keep the stuffing in.
7. Cook as above.