Chicken Ballotine with Roasted Vegetables

1) Preheat the oven to 200°C.

2) Make the meat stuffing by processing the chicken, shallot and garlic in a food processor to a smooth, springy paste. Transfer to a large bowl and mix in the remaining ingredients.

3) Sauté the capsicum in a little oil and season with a pinch of salt. Set aside.

4) Sauté the garlic in a little oil until fragrant and add the spinach. Cook until the spinach has softened, then season with salt. Remove from heat and set aside.

5) Spread the whole chicken out (skin-side down) and sprinkle with a generous amount of salt and pepper. Spread the stuffing over the chicken and place the capsicum and spinach in a row along the centre of the chicken.

6) Fold the chicken up and truss it so that it holds together.

7) Massage the skin of the chicken with oil, and a generous amount of salt, pepper and paprika.

8) Place vegetables in a roasting pan and toss with some oil, salt and pepper.

9) Place chicken directly onto the bed of vegetables or onto a roasting rack placed over the vegetables.

10) Roast for 1 hour and 20 minutes until chicken is cooked through. Let chicken rest for 20 minutes before slicing.