Recipe Method

1. Preheat your oven to 180C.
2. Gently fry the onion and garlic in olive oil until soft, about 3-4 minutes.
3. Combine with the bread, lemon zest and juice, the fresh herbs and seasoning.
4. Spoon into the chicken cavities and stuff firmly. Tie the drumsticks together.
5. Rub the chickens with olive oil and season with salt and pepper.
6. Roast for 40-45 minutes or until the juices runs clear when you pierce the chicken through tis thickest part.
7. Transfer the chickens to a warmed plate, loosely cover with foil.
8. Prepare the couscous as per the instructions on the packet. Combine with the pomegranate seeds, pine nuts and spring onions.

TO MAKE CHICKEN ONION GRAVY

1. While the chicken is in the oven, start with the onion gravy.
2. Fry the onion in the butter and olive oil over very low heat for 30 minutes.
3. Increase the heat, add in the wine and allow the alcohol to cook off.
4. Add the stock and any pan juices from the chicken which should be ready just about now.
5. Simmer until reduced by half.