Start with the stuffing first, heat a fry pan and melt the butter and sauté the onions, add the parsley then remove from heat. Let it cool - then add the breadcrumbs, eggs, salt, pepper and roll it into a paste.
Mix the marinade and lather the chicken, make sure to marinade inside the cavity too. Then add the stuffing inside the cavity.
On a bed of roasted vegetables (Onions, carrot, potato, pumpkin), place the chicken, breast side up and roast for about 45 mins (or until done) at 180° C. Remember to baste the bird with pan au jus every 15 minutes or so.
After roasting, remove the bird, and the roasted vegetables aside. Remove the excess fat.
Serve chicken, with roasted vegetables and gravy.
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