Macadamia and herb filled roasted chicken

Method

1. Preheat oven to 180C (160C fan forced oven). Wash and pat dry chicken with paper towel.
2. Place nuts on an oven tray and roast for 5 minutes or until golden.
3. Place roasted nuts into blender jug, cover and pulse on chop until nuts are coarsely chopped. Remove and place in a large mixing bowl.
4. Place half of bread into the blender jug. Cover and pulse on chop until fine bread crumbs result, remove and place with chopped nuts. Repeat with remaining bread.
5. Add garlic and parsley to blender jug, cover and pulse on speed 2 (Chop) until finely chopped. Remove and add to bread crumbs mixture. Repeat this process with chives, thyme and lemon rind.
6. To the breadcrumb mixture, add currants and liqueur then season well with salt and pepper.
7. Carefully slide your fingertips under the skin of the chicken, starting at the breast then moving down onto the legs - separating the skin from the flesh. Take care not to tear the skin.
8. Push some stuffing in under the skin (breast and legs) and fill remaining into the cavity. Tie legs together with string and tuck under the wings.
9. Place chicken into a baking dish, breast side down, and arrange vegetables around chicken. Drizzle with olive oil and roast for 30 minutes.
10. Turn chicken and vegetables over and roast for a further 30 minutes. Remove vegetables from oven and set aside. Cook chicken for a further 15-20 minutes or until the juices run clear when tested with a skewer in the thickest section of the thigh. Remove from oven, cover and stand chicken for 10 minutes.
11. Increase oven temperature to 200C (180C fan forced), return vegetables to pan and roast for a further 10 minutes, or until crisp.