For the chicken: give it a quick rinse inside and out then pat dry with some kitchen paper
Take the onion and shove it up into the cavity as far as it will go
Sprinkle the bird with the seasoning all over, then drizzle on the oil and rub it well into the skin
Make the stuffing: put all of the ingredients into a food processor and pulse until all combined or rub the bread into breadcrumbs and finely chop the onion before mixing in the seasoning and butter
Push the stuffing into the cavity of the chicken
Put the chicken, breast down, into a roasting tin and place in the middle of a hot oven 200ºC gas mark 6 initially for 30 minutes
Take each thick sausage and twist in the middle. Then, using a kitchen scissors, snip into two equal halves.
Wrap each sausage half in a strip of bacon and either secure with a cocktail stick or place in dish with the bacon join on the underside
After 30 minutes turn the oven to 180ºC and turn the chicken onto its back with breast uppermost and cook the chicken for 15 minutes per pound (so for my 4lb bird that's another hour)
Put the pan of sausages in for the last 45 minutes - near the top of the oven
You should now have a lovely moist, perfectly cooked chicken with flavorful stuffing and fat sticky pigs in blankets
