2. Set a non-stick frying pan over medium heat and add the 40 g butter.

3. When the butter melts, add the leeks and sauté until they begin to brown, seasoning with salt and freshly ground pepper.

4. When the leeks are ready, remove them from the pan and place them in a bowl together with the limes.

5. In a small bowl, put the 80 g butter together with the mustard, garlic powder, onion powder, lemon zest, salt and freshly ground pepper, and mix well.

6. Place the chicken on a cutting board; loosen the string tying the legs (without removing it completely), season the chicken inside and out with salt and freshly ground pepper, and fill it with the leeks and limes.

7. Tie the chicken legs again with the string and rub the butter mixture all over the chicken.

8. Put the chicken in a large ovenproof dish; arrange the baby potatoes and baby carrots around it, season with salt and freshly ground pepper, and pour in the chicken stock.

9. Bake in a preheated oven at 180°C for 55-60 minutes. Check from time to time, adding more liquid if needed.

10. In the last few minutes, you can raise the oven temperature to brown the chicken.

2. Into the bowl with the juices, add the yogurt, mustard, honey, curry, olive oil, salt and pepper. Mix well. Submerge the chicken in the mixture, turning it several times so it’s well coated, and transfer it to a deep roasting casserole (gastra) lined with baking parchment.

3. Arrange the orange and lemon peel and the rosemary sprigs around the chicken. Pour over the remaining yogurt mixture and cover the casserole. Roast for 1½ hours.

2. Drain the beans, place them in a pot with water, boil for 45 – 50 minutes, then drain again.

3. In a small bowl put the 100 g butter with the mustard, honey, garlic powder, onion powder, nutmeg, lemon zest, salt and freshly ground pepper; whisk until everything is well combined.

4. Spread the butter mixture all over the chicken, adding 2 tsp. of the butter mixture and half the rosemary inside the cavity. Place the chicken in a baking tray.

5. On a cutting board, with a sharp knife, halve the leek and the carrots lengthwise, then slice them thinly.

6. Heat a deep non-stick skillet over high heat until very hot. Add the 2 tbsp. butter and let it melt.

7. Sauté the leek and carrots for 2-3 minutes until they start to soften without browning.

8. Sprinkle over the flour, stir well until no streaks of flour are visible, add the beans, the lemon zest and juice, pour in the chicken stock, season with salt and freshly ground pepper, and bring to a boil.

9. Add the beans to the baking tray with the chicken, add the remaining rosemary, and bake in a preheated oven at 180 °C for 65 – 70 minutes. When the chicken is ready, remove the tray from the oven and serve in the center of the table.

2. In a bowl combine all the spices for the mix. Add the softened butter, olive oil, mustard, petimezi, and the orange and lemon juices and zests; mix to make the basting mixture. Season with salt and pepper.

3. Wash and pat the chicken dry. Coat the chicken generously inside the cavity and on the outside with the basting mixture. Gently loosen the breast skin and rub some mixture underneath.

4. Transfer the chicken onto baking parchment and fill the cavity with the fresh herb sprigs. Pour the remaining basting mixture onto the parchment; add the cinnamon stick and the star anise. Wrap the chicken tightly in the parchment and place it in a baking tray.

5. Roast for 1½ hours.

6. Then open the parchment and let the chicken cook for 10 minutes until it turns golden brown.

7. Prepare the couscous. Soak the prunes and figs in the Samos wine for 15 minutes. Drain the dried fruit and reserve the sweet wine. Cook the couscous according to the package directions, making sure to add the reserved sweet Samos wine to the cooking liquid.

8. Serve the chicken with its pan juices, adding the dried fruit, hazelnuts, and some finely chopped fresh parsley on top.

In a large pot combine all marinade ingredients. Add the chicken and top up with enough cold water to cover. Refrigerate 8 hours.

Remove the chicken from the pot, pat it dry on the outside with absorbent paper towel and season its cavity with salt and pepper.

2 | Stuffing

In a multi-food processor, finely chop the chestnuts and dried fruit and place them in a bowl. Mince the livers separately.

In a frying pan sauté the minced livers, onion and garlic in olive oil for 2–3 min.

Add bay leaf, thyme, allspice, cinnamon stick, salt, pepper, cognac and orange juice and cook 5 min.

Remove from the heat; stir in the dried fruit, chestnuts and the pine nuts. Let cool, then pick out the spices, thyme and bay leaf.

Stuff the cavity and truss the chicken with kitchen string.

3 | Glaze

Warm the honey in a small pan over low heat. Take off the heat; add the butter, mustard, spice mix and yogurt and mix well until combined.

4 | Roasting

Pre-heat the oven to 180 °C.

Place the chicken in a roasting pan, brush with a little olive oil and roast for 15 min in the oven.

Using two or three rosemary sprigs as a “brush”, coat the chicken with the glaze; repeat the glazing every 20 min while it roasts for about 1 hour and 40 min in total.

5 | Gravy

Pour the juices from the roasting pan through a sieve into a saucepan.

Blend the cornflour with the orange juice; add to the pan along the rest of the ingredients.

Simmer until the gravy thickens.

6 | Serve

Serve the stuffed chicken with the gravy.

Pat the chicken dry with paper towel

Pour the olive oil, melted butter, wine, and the juice from half the lemon over the chicken, under the skin, and inside the cavity. Season generously with salt and pepper and sprinkle with the parsley

Baste the chicken with the whole mixture, coating it all over and underneath the skin

Place the garlic, rosemary, and the squeezed half-lemon inside the cavity.

Truss the chicken and place it breast-side up in the prepared pan.

Roast for about 1 hour and 30 minutes until the chicken is golden brown and cooked through

Remove from the oven, cover with foil, and let rest for 10 minutes before serving

Serve the chicken with the pan juices and the remaining half lemon cut into pieces or slices.