Roast Chickens with Stuffing Balls

Steps

1. Preheat oven to 220°C (or 200°C fan bake).
2. Mince garlic (if using). Pat chickens dry. Place skin side up in a single layer on a lined oven roasting tray. Rub with olive oil, lemon fennel & dill herbs and minced garlic (if using) and season with salt and pepper.
3. Melt first measure of butter. Finely dice onion. In a bowl, mix together all stuffing ball ingredients. Shape into golf ball-sized balls and place in roasting dish around chickens.
4. Roast chickens and stuffing balls on upper rack in oven for 30 mins, then flip chickens and stuffing balls. Continue to roast chicken and stuffing balls for 15-25 mins, until chickens are golden and cooked through. To check if your chicken is cooked through, cut into where the leg meets the body. If it is cooked, the juices will run clear and the meat will no longer be pink.
5. When chickens are cooked through, remove from oven, cover with foil and set aside to rest for at least 10 mins before carving. Reserve any resting juices for the gravy.
6. Melt second measure butter in a pot on medium heat. Add gravy mix and cook for about 30 secs, until fragrant. Slowly add water measure while whisking. Add any chicken resting juices and simmer for about 1 min, until thickened. Season to taste with salt pepper and transfer to a serving jug.
7. Cut each chicken into pieces or leave whole if preferred. Serve on a large platter with stuffing balls and gravy on the side.