Lemon & Rosemary Roasted Chicken

Pat chicken skin with paper towel. Insert lemon halves into chicken cavity. Place chicken in a lined baking dish breast-side up. Drizzle with rosemary butter. Season generously with salt and pepper and rub into the skin. Roast chicken for 1 hour.

Meanwhile, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook onion and garlic paste until softened and fragrant, 3-4 minutes. Add butter (for the stuffing) and sage and cook until melted, 1 minute. In a medium bowl, combine panko breadcrumbs, currants, chicken-style stock powder, the egg, lemon zest, onion and onion mixture. Roll heaped tablespoons of stuffing mixture into small balls (about 12 balls). Transfer to a plate.

After the chicken has roasted for 1 hour, remove from oven and carefully transfer chicken to a plate. Pour chicken roasting juices into a jug. Place chicken and stuffing balls back into the baking dish, then roast until the chicken is browned and cooked through, a further 10-15 minutes. Remove dish from oven, then cover with foil and set aside to rest for 15 minutes. TIP: To check if the chicken is done, poke a skewer or small knife between the leg and the body. The juices that come out should be clear, without any traces of pink. TIP: Allow the chicken to rest for enough time so the meat remains moist.

When the chicken has 5 minutes rest time remaining, combine gravy granules, 1/3 cup of the chicken roasting juices and the boiling water in a medium bowl. Whisk until smooth, 1 minute. Season with pepper.