To marinade your chicken: Blitz all the ingredients (handful of each of the herbs, or some of them – the combination is up to you) in a food processor before smearing all over the chicken… Leave in the fridge, covered, to marinade for as long as possible – overnight would be good; an afternoon is fine!
To prepare your stuffing: Whizz up the Bread, Garlic, Lemon Zest, Sage, Parsley, Hazelnuts, Pine Nuts in a food processor… You want some slightly chunkier bits, so don’t whizz it all up too small
Finely chop and fry the Leek and Onions in a little Olive Oil until soft but not coloured. Mix together in a large bowl with the Breadcrumb mixture
Put the Breadcrumb mixture into a baking dish and drizzle with a very little bit of Olive Oil
To cook the Chicken – take it out of the fridge an hour or so before cooking. BBQing chicken depends on the size, but a small chicken cut into four pieces took me around 50 minutes (and 20 resting). Oven time at 200˚c would be similar.
To bake the Stuffing – put it in the oven at 200˚c (ish) for around 15 minutes or until golden brown on top