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1
Make the apple and herb stuffing: melt the butter in a saucepan, add the onion, and cook gently for a few minutes until softened.
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2
Remove from the heat, cool slightly, then stir in the apple, breadcrumbs, egg, parsley, thyme, and lemon zest.
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3
Season with salt and pepper, then leave until cold.
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4
Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, and season well with black pepper.
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5
Tie the legs together with string.
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6
Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a small skewer, and pat into a rounded shape.
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7
Put any remaining stuffing into a baking dish.
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8
Weigh the stuffed chicken and calculate the roasting time at 20 minutes per 500g (1lb), plus an extra 20 minutes.
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9
Rub the butter over the breast, and season with salt and pepper.
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10
Place the chicken, breast-side down, in a roasting tin.
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11
Roast in a preheated oven at 190C (170C fan, Gas 5) for the calculated time, turning the bird over when lightly browned and basting it every 20 minutes.
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12
Put any stuffing in the oven for the last 40 minutes.
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13
Check that the chicken is done, then transfer to a warmed serving platter, and cover with foil.
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14
Make the gravy.
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15
For the gravy: tilt the tin and spoon off all but 1 tbsp of the fat that is on the surface, leaving behind the cooking juices and sediment.
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16
Put the tin on the hob.
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17
Carve the chicken.
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18
Remove the stuffing from the neck cavity and transfer to a serving dish.
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19
Serve hot, with the gravy and roast potatoes.
