Instructions

1. Rinse the chicken inside and out under cold running water. Pat dry with paper towel. Combine bread, pear, onion, walnut, chopped sage and egg in a bowl.
2. Season with salt and pepper. Spoon into chicken cavity. Run your fingers under the skin of the chicken breast to loosen and create a pocket.
3. Press the butter and sage leaves into the pocket. Use unwaxed white kitchen string to tie the legs together. Preheat oven to 180°C.
4. Place the chicken, breast-side up, in a large roasting pan. Sprinkle with cinnamon. Season with salt and pepper. Cover loosely with foil and roast for 1 hour.
5. Remove foil from the chicken. Roast for a further 30 minutes or until the chicken is golden and the juices run clear when a skewer is inserted into the thigh.
6. Transfer the chicken to a plate. Cover with foil and set aside for 10 minutes to rest.
7. Cut into pieces and serve with the mash and brussels sprouts.