Preheat the oven to 180°C.

Set aside whole chicken to bring to room temperature while preparing the stuffing. Add 1 tablespoon of extra virgin olive oil to a frying pan. Once the pan is hot, add chopped D’Orsogna Natural Chorizo and onion and continue to stir until soften. Remove from stove and set aside in a large bowl. To the bowl, add 2/3 of the sage, parsley, paprika, carrot, lemon, breadcrumbs and 25g of butter. Stir to combine then stuff the whole chicken with the stuffing mixture.

Spread the remaining 25g butter under the skin of the chicken and add the sage leaves under the skin. Place chicken in a large roasting pan and tie the legs together with kitchen string. Drizzle skin with the remaining 2 tablespoons of oil and season all over with salt. Roast for 1 hour 40 minutes or until chicken is deep golden and juices run clear when the skin is pierced with a skewer. Remove from oven and rest for 15 minutes, then carve and serve with the stuffing.