Directions

1. Preheat your oven to 240c

2. Blitz together the sage, onion, and garlic in a food processor, or dice finely by hand. Warm the olive oil in a large frying pan and lightly fry the onion, garlic and herbs mixture to soften. Remove from the heat and leave in a bowl to cool

3. Once cooled, add your egg, breadcrumbs, organic sausage meat and the grated zest of the lemon. Combine by hand

4. Carefully lift the skin of your chicken by gently pushing your fingers between the meat and skin. Gently fill with the stuffing mix. Make any extra into balls and roast alongside of your chicken for the last 40 minutes of cooking time

5. Place the stuffed chicken on a roasting tray. Halve the zested lemon and place in the chicken cavity Drizzle with olive oil and season generously

6. Reduce the oven to 200c and roast the chicken for 40 minutes, then add your left-over stuffing balls to the tray. Return to the oven and cook for a further 35 minutes until golden and cooked through.
   Rest well covered, for 20 minutes before carving