Method for chicken and marinate

1. In a mixing bowl combine softened butter, maple syrup, garlic, chillies, oregano, thyme, salt, and pepper.
2. Take your washed, pat dried whole chicken and place it onto a baking tray.
3. Using your fingers carefully loosen the skin on the chicken breasts and thighs, Rub half of the butter. mixture under the skin, spreading it all around and to the thighs.
4. Rub the rest of the butter mixture on top of the skin.

Stuffing method

1. Add your bread to a food processor and blend till crumbs.
2. In a pan on meduim heat add butter till melted adding your onions, chillies and garlic, sautéing till onions are soft.
3. Now add your freshly chopped coriander, chilli flakes and herbs sautéing for a minute and removing from the stove.
4. In a bowl add your crumbs, your butter mixture, beaten egg, salt and pepper, mixing till well combined.
5. Take your marinate chicken and stuff your bread mixture into the chicken making sure it is full. Take a string and tying the legs together.
6. In your baking dish (I used my Le Creuset 32 cm Fig Heritage Rectangular Dish) add in your roughly chopped chunks of onions and broth/wine.
7. Take your whole marinate stuff chicken placing it onto your broth and onions.
8. Bake for a hour to a hour and a half uncovered in a preheated oven at 175 degrees C.
9. You should turn your chicken half way through cooking once you see the top changing light golden color.
10. Once almost done switch your oven onto grill, allowing it to grill on either side for about 8 minutes or until the chicken is slightly golden crisp roasted color.
11. Once cooked through and roasted to your liking remove and cut and enjoy.