Cypriot Roast Chicken with Chicken Liver Stuffing (Κοτόπουλο Γεμιστό με Συκωτάκια)

Start with the stuffing. Heat the olive oil in a large frying pan over medium heat. Sauté the onion for 5-6 minutes until softened. Remove into a small bowl and set aside.

Add the chicken livers and cook in batches, stirring often, until lightly browned.

Return the onions and stir through the chopped tomatoes, thyme, cinnamon, parsley, salt and pepper. Cook for 5 minutes until slightly reduced.

Add the rice and cook for 2-3 minutes, stirring well, allowing it to absorb some of the liquid. Remove from the heat and leave to cool slightly.

Once cooled, stir through the pine nuts and flaked almonds.

Place the chicken in a roasting tray and pat dry inside and out with paper towel. Fill the cavity loosely with some of the stuffing, allowing room for the rice to expand. Fold the skin over the cavity opening and secure with toothpicks if needed. Tie the legs together with kitchen string.

Shape the remaining stuffing into a log using baking paper and foil and place in a roasting tray.

Add the potatoes, onion and tomatoes to a separate roasting dish. Drizzle with olive oil, sprinkle with oregano and salt, then toss well. Pour the water around the vegetables and cover with baking paper and foil.

Pop the chicken and potatoes in the oven and roast for 15 minutes at 220°C fan forced then reduce the temperature to 180°C.

Place the remaining stuffing into the oven.

Continue roasting the chicken, stuffing and potatoes for approximately 1 hour 30 minutes, or until the juices run clear and the thickest part of the chicken thigh reaches 75°C.

When the potatoes are tender, remove the baking paper and foil and roast for a further 10-15 minutes until lightly caramelised.

Remove the chicken from the oven and leave to rest for 10-15 minutes before carving.

Serve the roast chicken with the stuffing and roast potatoes spooned with the pan juices.