Roast Chicken:

• 1 tsp salt 
• 4 Tbsp garlic infused olive oil or melted butter
• 3 Tbsp For Every O’cajun seasoning
• Whole chicken (1.5kg)

Stuffing:

• 400g low FODMAP pork sausages
• 1/4 cup dried cranberries
• 4 spring onions, green tips only
• ⅓ tsp Low FODMAP chicken stock
• ½ cup bread crumbs (use gluten free if needed)
• Juice and zest of 1 lemon
• 1 egg
• Bunch of parsley
• 1 Tbsp For Every O’cajun seasoning

1. Pre-heat oven to 200 degrees celsius.
2. Sprinkle and massage in salt to the whole chicken and set aside. 
3. In a pan on medium heat, add garlic infused olive oil or butter, followed by the Cajun seasoning. Mix to make a runny paste and cook for 1 minute or so, until fragrant. Set aside to cool whilst you make the stuffing. 
4. To make the stuffing, place all stuffing ingredients into a blender and mix until combined. Place stuffing into the cavity of the chicken and close it up with tooth picks. 
5. Place chicken in baking tray and brush the chicken with the Cajun paste, making sure you cover the entire chicken. Bake for 1.5 hours or until cooked. 
6. Remove from the oven and let rest for 10 minutes before carving.