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What do you get when you combine two of everyone’s favourite things (hot cross buns and succulent roast chicken)? The hero of this year’s Easter lunch, that’s what.

1. Start by tearing up 250 g of Woolies’ traditional hot cross buns – toast the pieces in a dry pan or oven.
2. Melt 100 g butter and soften 1 chopped red onion and 2 cloves of garlic. Add 1/3 cup warm chicken stock, fresh thyme, 1/3 cup dried figs, 70g chopped walnuts and the pieces of hot cross bun. Stir to combine.
3. Spoon the mixture into a whole free-range chicken.
4. Drizzle the bird with 2 T olive oil (add a cup of stock to the pan to keep the chicken moist).
5. Roast in a preheated 160°C oven for 1 ½ to 2 hours, glazing with honey for the last 45 minutes of cooking.
6. Serve with caramelised fresh figs.

Woolies has all your Easter feasting needs covered, from hot cross buns and chocolate eggs to pickled fish and roast-lunch essentials! Stock up now.