[Xmas] Roast Chickens & Gravy

Heat a large frying pan over a medium-high heat. Add the butter and a drizzle of olive oil to the pan. When 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 the salt 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 each chicken cavity with the sage and macadamia stuffing (any leftover stuffing gets used 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 chickens breast-side up in a shallow roasting dish. 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 chickens have 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.