Australian Native Herb Roast Chicken with Apricot and Macadamia Stuffing

Method

1. Remove your whole chicken from the fridge for one hour before cooking. For the stuffing, place a pan on low-medium heat and add your butter along with a drizzle of olive oil – this stops the butter from burning.
   
   Once melted, add your leek slices with a pinch of salt and sauté until nice and soft – about 8-10 minutes. When done, remove and set aside to cool.
   
2. Preheat your oven to 200C degrees. In a bowl, combine all of the ingredients for your stuffing in a bowl and work with your hands or a spoon until well combined.
   
3. Pat your chicken dry with a paper towel. Spread the drumsticks apart and place your stuffing inside the cavity, ensuring it’s well tucked in. When it’s all in, pull the ends of the drumsticks together and tie them together with twine to ensure none spills out while cooking.
   
4. Place your chicken in its roasting tray and rub with a good glug of olive oil and your Native BBQ seasoning, ensuring all sides are coated well.
   
   Place in the oven and roast for 10 minutes then turn the oven down to 180 degrees. Roast for a further 1 hour 15 minutes, checking on it at the 1-hour mark – tip for checking if your chicken is cooked – prick the skin between the breast and the top of the drumstick. If the juice runs clear, it’s ready. If there’s still blood, keep cooking for the further 15.
   
   When the chicken is done, set aside to rest for at least 15 minutes before removing the stuffing and carving.
   
5. When done, gently remove all the stuffing from the cavity and serve alongside your succulent slices of BBQ-seasoned roast chook and enjoy!