Can I please have a basic, but tasty Roast Chicken recipe with stuffing and nice roast potatoes?
Stuffing: Cut the crusts of 1/4 loaf of white bread and whizz the bread up in a food processor until it forms breadcrumbs. Take the crumbs out of the food processor and whizz up a large onion. Put the breadcrumbs back into the processor, add a pinch of salt and a good amount of dried sage and whizz them together – not too much or you’ll end up with a gloopy mess, just enough to combine them together. Pre heat your oven to 180C Wash your (organic or free range) chicken well, especially the body cavity, and pat it dry with kitchen towel. Put balls of the stuffing into the body cavity then rub olive oil over the skin of the chicken and sprinkle on some salt and pepper. Pop the stuffed chicken in a roasting tin and cover it loosely with tinfoil. Put the chicken on the bottom shelf of the oven and set a timer for 1 hour. Peel enough potatoes (Maris Piper or King Edwards are best for roasties) and put them in a saucepan with enough salted water to cover the potatoes. When the timer goes off,
