Ingredients

• 1 kg - chicken
• 1 tbsp - olive oil
• 2 tbsp - vinegar
• 1 tbsp - Worcestershire sauce
• 2 tbsp - tomato sauce
• Pepper, to taste
• Salt, to taste
• For Filling:
• 1/2 cup - onion, chopped
• 3 flakes - garlic, chopped
• 2 tsp - dried herbs (thyme and rosemary)
• 1/2 cup - mixed vegetables
• 1/3 cup - lightly mashed potato
• Cooked giblets, minced (optional)
• Pepper to taste
• Salt to taste

How to Make Healthy Stuffed Roast Chicken

• Skin the chicken, trim away the fat and make deep cuts all over.
• Rub inside and outside with salt and pepper powder.
• Combine oil, vinegar, worcestershire sauce and tomato sauce.
• Pour the marinade on top and marinate for 3-4 Hrs.
• (If time permits, leave it tightly covered or wrapped with cling film over night in the refrigerator. This will further cut down the cooking time.)
• For Filling:
• Cook vegetables with onion, garlic and herbs.
• Strain and reserve the stock to use in the gravy.
• Combine the vegetables with potato, salt and pepper. (Mix in giblets if using) Stuff the chicken with this.
• Place the chicken in a baking dish, on its back.
• Pour half the marinade over it. Bake at 200 C for 15 minutes.
• Reduce temperature to 180 and continue to bake till done.
• For Gravy:
• Combine the pan juices with 1 cup of reserved vegetable stock, add 2-3 tsp of whole wheat flour and simmer for 2-3 minutes.