Recipe Method

Preheat the oven to 200°C.

For The Chicken

1. Peel and finely chop half an onion.
2. Finely chop the mushrooms.
3. Heat 1 tablespoon of oil in a large pan over medium heat. Add the chopped onions and fry for 2-3 minutes until golden. Add the mushrooms and fry for another 3-4 minutes until tender. Take the pan off the heat.
4. Finely chop the garlic bread (If you have a food processor, use it to make really fine crumbs) and add the bread to the mushroom and onion mixture. Stir to combine.
5. Season the filling with 1⁄2 teaspoon each of salt and pepper to taste. Add the eggs and mix until combined.
6. Starting from the cavity-side of the chicken, carefully push your fingers between the breast meat and skin on top to create a pocket for the stuffing. Push a third of the stuffing under the skin and flatten to make it look neat.
7. Rinse and dry the chicken cavity. Fill the cavity of the chicken with half of the remaining stuffing. Roll the remaining stuffing into balls and refrigerate until needed.
8. Peel and cut the remaining onions into wedges. Place the onions and potatoes in a large (32x24cm) baking dish. Add the remaining oil and 1⁄2 teaspoon each of salt and pepper and toss to combine. Place the stuffed chicken on top of the vegetables.

For The Rub

1. In a small bowl, combine the softened butter, oil, paprika and salt and stir until smooth.
2. Spread the paste over the chicken.
3. Roast the chicken for 20 minutes on the bottom shelf. Turn the heat down to 170°C and roast for 45 minutes. Baste the chicken with the melted butter sauce that has formed in the dish and carefully add in the stuffing balls.
4. Roast for a further 15 minutes or until the juices run clear.
5. Allow the roasted chicken to cool for 5 minutes before carving into portions.
6. Serve the roasted chicken with the stuffing, potatoes, onions and some additional steamed greens.