1. Marinate
  2. 1 roast chicken approximately 1.5 kg
  3. 2-3 tablespoons of vegetable oil
  4. l teaspoon of fresh thyme
  5. 4 teaspoon mustard
  6. Seasoning
  7. Place the bird into a bowl and marinate and leave in a fridge for 20minutes. For the filling two tablespoons of butter 1 medium leek
    white part only cleaned and finely chopped
  8. 1 medium white onion finely chopped
  9. 200 grms grated mozarella cheese
  10. 1 cup cooked and chopped spinach leaves leaving no excess moisture
  11. 1 tablespoon sage or thyme
  12. 1 cup of vegetable oil
  13. 2 tablespoons of butter
  14. Seasoning


  1. After the chicken has been marinated remove from the fridge and leave in a roasting pan
  2. In a preheated pan melt the butter and add the leeks, onion, until soft and tender cool
  3. Combine all the other ingredients together with the onions and leeks either by hand or in a food processor
  4. Moisten your fingers with the marinate and carefully separate the skin from the chicken but leaving the skin intact
  5. (Use rubber gloves if your finger nails are long)
  6. Place the marinate into pocket of the skin pushing it evenly under the skin
  7. Roast the chicken for 15 minutes at 200C, then reduce the temperature to 175C for 45-50 minutes
  8. Serve with roast sweet potatoes and Pumpkin and ginger puree