Sweet apple and walnut stuffing turns roast chicken into a 5-star dinner.
- Preheat oven to 200C. Rinse the chicken cavity under cold running water. Pat dry, inside and out, with paper towel.
- Place the chicken in a large flameproof roasting pan. Run your fingers under the skin to create a pocket. Combine the butter, lemon zest, half the sage and half the rosemary in a small bowl. Season with salt and pepper. Spoon the butter mixture into the pocket and use your hands to spread evenly over the chicken.
- Combine the stuffing mix, walnut, apple, egg and remaining sage and rosemary in a bowl. Spoon into the chicken cavity. Use kitchen string to tie the legs together. Season well. Pour the stock into the pan around the chicken.
- Roast chicken, basting occasionally with the pan juices, for 2 hours or until the juices run clear when a skewer is inserted into the thigh. Transfer the chicken to a serving platter. Cover with foil and set aside for 15 mins to rest.
- Meanwhile, skim the excess fat from the roasting pan and discard. Add the gravy and place over medium heat. Use a flat-bottomed wooden spoon to stir, dislodging any bits that have cooked onto the base. Cook, stirring, for 2 mins or until heated through. Serve chicken with gravy, Cranberry Relish (see related recipe), rosemary sprigs and lemon wedges.
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