Dry the chicken with paper towelling, rub with oil and sprinkle the paprika and garlic salt all over the chicken.
To make the stuffing, tear the 90 second bread into small chunks and combine with remaining stuffing ingredients in a mixing bowl. Stuff into the chicken cavity. You may need to close the skin over the cavity by using a skewer.
Air Fryer Method
Preheat your air fryer to 180 C/360 F. Spray or wipe your basket with oil to prevent sticking.
Place the chicken in the basket breast side down and cook for 40 minutes. Turn the chicken over and continue to cook for approximately 20 minutes or until your chicken reaches 75 C/165 F in the centre fleshy part of the chicken. Note that the size of your chicken will vary the cooking time.
Conventional Oven Method
Preheat your oven to 200 C/ 392 F fan forced. Transfer your chicken breast side up to the oven in a medium sized baking dish. You can roast your chicken on a rack if desired. Cook on for 10 minutes, then turn the oven down to 160-170 C/320 F-340-F fan forced.
Continue to cook for a further 70 minutes or until the internal temperature is 75 C or 165 F . Alternatively, if the juices run clear when you pierce the chicken in the joint between the drumstick and the body, your chicken is ready.
You can baste the chicken by spooning the pan juices over the skin a couple of times during cooking. Allow to stand for about 15 minutes covered, prior to serving.
By weight, for each 500 gm/17 oz of chicken bake for about 20 minutes, hence about 80 minutes for a 2 kg/4.4 lb chicken.
For a traditional stuffing recipe, follow the recipe but switch the cranberries and almonds for 1/2 diced onion and 2 stalks of celery finely chopped. Pan fry the onion and celery in a dob of butter for about 5 minutes before adding to the stuffing mix. The stuffing is suitable for 1 small to medium chicken. It fits perfectly into a 2 kg chicken. If you want to use this recipe for a turkey, you may need to double the recipe to fit the cavity.Feel free to use your own blend of herbs in the stuffing mix including rosemary and oregano.The cooking times are based on a 2kg/ 4.4 lbs chicken. If your chicken weighs less, you may need to reduce the cooking time slightly. Remember you can always use the internal temperature as a guide to when the chicken is cooked of 75 C or 165 F.