Serves 4

• 1 free range chicken
• ¼ cup Dijon mustard
• ¼ cup honey

For The Stuffing

• ½ cup couscous, cooked
• 130g courgettes, grated
• 2 tbsp sunflower oil
• 50g dried cranberries
• ½ cup blanched and peeled
• hazelnuts, roughly chopped
• zest and juice of 1 lemon
• sea salt and black pepper

1 Combine the honey and the mustard.
2 Heat the sunflower oil and sauté the courgettes over medium heat until semi-cooked.
3 Preheat the oven to 200ºC. Combine all the stuffing ingredients and press into the cavity of the chicken.
4 Season the skin and rub with honey/mustard glaze.
5 Roast the chicken breast-side down for 30 minutes and then turn it breast-side up and roast for one hour.

Text and image: Fairlady