2tbspSuperValu Fresh Sage
parsley/thyme/rosemary etc. (chopped)
100gSuperValu Irish Creamery Butter
1 - SuperValu Lemon
zest, and cut in half
0.5 - SuperValu Onion
0 - SuperValu Salt
Melt the butter in a medium sized saucepan and add in the diced onion and cook over a very low heat for 5-6 minutes until all of these ingredients are softened completely.
Mix in the lemon zest, the freshly chopped herbs and also the soft white breadcrumbs. Season this mixture lightly. Allow to cool down.
Preheat the oven to 200C/400F/Gas Mark 6.
Stuff the cavity of the chicken with the cold stuffing, then add half a lemon to keep the stuffing in place.
Place the carrots, onions then the chicken onto a roasting tray. Loosen the skin of the chicken and taking a little additional butter gently massage the butter into the breasts under the skin of the chicken.
Sprinkle a little bit of salt and cracked black pepper over the skin.
Transfer the chicken to the oven and roast for 15-20 minutes. At this stage reduce the temperature of the oven (170C/325F/Gas Mark 3) and cook for a further hour or until the juices run clear from the chicken.
Remove the chicken from the tray and any excess fat, if any. Place the tray back on the stove and caramelise the leftover on the tray over medium heat.
Add a sprinkle of flour and cook until coloured.
Pour the wine and chicken stock into a saucepan and add the bay leaves, bring to the boil and simmer for 1 minute until silky.
Pass through a sieve and keep the gravy aside until needed.
Serve the chicken with the gravy and mash potatoes