Muscat Glazed Roast Chicken with Four Pepper Fruits in Muscat

Serves 4

1.5kg Chicken

4-5 Slices of White Bread, crusts removed

1 jar of 4 Pepper Fruits in Muscat,
drained, roughly chopped (reserve liquid)

80g Butter, melted

1 Spring Onion

zest of 1 Small Orange

1 bunch of Rosemary Sprigs

Preheat Oven to 220°C

Mix breadcrumbs, 4 Pepper Fruits in Muscat, 2/3 of melted butter, thinly sliced spring onion and orange zest, then pack well into chicken.

Brush chicken with remaining butter and some of the Muscat liquid. Place in baking tray on top of rosemary with breast facing down.

Cook for 20min at 180°C, then turn breast upwards, baste occasionally with Muscat liquid and cook for approximately 1 hour.