[Xmas] Roast Chicken

Heat a large frying pan over a medium-high heat. Add the butter and a drizzle of olive oil to the pan. Once the butter has melted, add the red onion, garlic cloves and crushed macadamias and cook for 3-4 minutes, or until fragrant. Add the sage leaves and lemon zest and cook for 1 minute. Add another drizzle of olive oil, the panini and salt (see ingredients list) and stir to coat. Cook for 2-3 minutes or until well combined. Remove from the heat and set aside to cool slightly.

Loosely stuff the chicken cavity with the sage and macadamia stuffing TIP: You'll use any leftover stuffing in step 5! Insert a lemon half into the cavity to block off the opening. Using kitchen string, tie the chicken legs together to keep the cavity closed. TIP: if you don't have kitchen string, don't worry, the lemon will help secure your stuffing inside.

Place the chicken in a roasting dish breast side up. Drizzle with olive oil and a squeeze of lemon juice. Season generously with salt and pepper and rub into the skin. Roast for 1 hour.

After the chicken has roasted for 1 hour, scatter the excess stuffing in the baking dish around the chicken. Roast the chicken for a further 5-10 minutes, or until the chicken is cooked through. 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.