Pre-heat oven to slow-moderate heat of 160-170C and allow 30 minutes per 500 grams cooking time.

Place chicken breast side up in a baking pan and rub with olive oil and salt.

To check if chicken is cooked, use a knife or skewer and insert into thigh, if juices are clear it is cooked, if pink it will need more cooking.

Towards end of cooking time if you would like very crispy skin turn up the heat to 180C

To make the seasoning, mix all ingredients together, using egg to combine mixture.

Spoon seasoning into the chicken cavity, truss or sew cavity flaps together. Use a skewer to hold bottom flaps together after stuffing rather than trussing or sewing the bird.

 Tips:

• Chicken should be completely thawed before cooking, defrost for a minimum of 48 hours in a refrigerator.

• You can use dried herbs instead of fresh.

• Use sesame oil instead of olive oil for a subtle different flavor.