Preheat oven to 200℃. Heat oil in a large frying pan over medium heat. Add eschallots and garlic and cook for 5 minutes until softened. Add ham, mushrooms and prepared herbs. Turn the heat up to high and cook for 5-10 minutes. Season with a good pinch of salt and pepper.
Remove from the pan and set aside in a bowl to cool. In the meantime, prepare the vegetables by chopping them into 5x5cm pieces. Once the mushroom mixture has cooled, add almonds, breadcrumbs and egg. Mix to combine.
To stuff the chicken, carefully ease your fingers between the skin and the flesh on each side of the breast. Place a quarter of the stuffing on each side. Place the remaining stuffing in the cavity of the chicken. Use a metal skewer or string to fasten the skin around the cavity to secure the stuffing during cooking.
Oil a large roasting tray or baking dish. Add vegetables and toss to coat. Place chicken directly on top of vegetables. Add water to the tray. Drizzle chicken with extra olive oil and a good pinch of salt.
Place in the oven and cook for 1 hour. To check if the chicken is cooked, test the thickest part of the thigh. If the juice is clear, your chicken is done. If the juice is pink, return to the oven for a further 5-10 minutes. Rest the chicken for 10-15 minutes before carving.
Serve with roasted vegetables and pan juices.
Servings 0