1.6kg fresh or thawed frozen chicken
¼ cup snipped chives
¼ cup chopped parsley
200g butter, softened
2 cloves garlic, crushed
6 chopped spring onions
½ cup chopped pecans
1 cup fresh breadcrumbs
½ cup chopped parsley
Preheat oven to a moderate 180C (160C fan forced). Rinse chicken, pat dry with paper towel. Place a roasting rack in a baking tray, add 1 cup water to the tray. Tuck wings under the chicken.
Combine herbs, butter, garlic and season to taste with salt and pepper. Separate skin from breast meat, spread 2 tablespoon of the herb butter under the skin. Reserve remaining butter, roll into a log and wrap in plastic wrap. Chill.
To make the Pecan Stuffing: Heat butter in a pan, add spring onions and pecans, stir over a moderate heat for 3-4 min. Add breadcrumbs and chopped parsley. Season to taste.
Lightly fill the cavity with stuffing mix and secure the opening closed with a skewer. Tie legs together with string. Place chicken onto roasting rack, brush lightly with olive oil. Roast for 1 hr 15 min - 1 hr 30 min or until cooked through. Basting with juices every 15 min.
Cover with foil and allow to stand for 10 min then carve. Serve with sliced herb butter, roast vegetables and steamed asparagus. Garnish with fresh herbs.