Rotisserie Chicken with Dried Apricot and Pine Nut Stuffing Recipe - Great British Chefs

Ingredients

• 1 free-range chicken, approximately 1.5-2kg
• 1 lemon
• 3 tbsp of olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 large garlic cloves, crushed
• fine salt
• freshly ground black pepper
• 100g of freekeh
• 2 tbsp of olive oil
• 2 tbsp of lemon thyme leaves
• 1 tsp chopped rosemary
• 1 lemon, zested and juiced
• 1 medium onion, finely diced
• 2 garlic cloves, crushed
• 50g of pine nuts, toasted
• 50g of dried apricots, chopped
• 1 tsp sumac