A lovely supper for you to enjoy!!!

                                                           
                                             

INGREDIENTS

• 60 ml Olive oil
• 1.5 kg Chicken
• 5 Rashers lean bacon, chopped
• 1 Onion, finely chopped
• 3 Slices bread, trimmed and cut into small cubes
• 15 ml Basil pesto
• 45 ml Freshly chopped parsley
• 15 ml Freshly chopped rosemary
• 1 Egg
• 60 ml Milk
• 1 sachet knorr Bacon and Onion flavour Potato Bake

METHOD

• Preheat oven to 180°C.
• Trim the chicken of any excess fat or skin.
• Fry the bacon and onion in 15 ml Olive oil until the bacon is cooked and the onions are soft.
• Toss in the cubed bread, basil pesto, parsley and rosemary.
• Remove from the pan and place in a mixing bowl.
• Using a fork, stir in the egg, milk and half the knorr Bacon and Onion Flavour Potato Bake sachet contents.
• Fill the chicken cavity with the stuffing.
• Combine remaining sachet contents and extra olive oil.
• Rub this mixture over the chicken skin.
• Roast for 1 hour to 1 hour 15 min at 180°C or until cooked.