Spanish Roast Chicken with Ham and Olive Seasoning

Source: Martin James - Copenhagen, Denmark

1 (1.5kg - 3 pound) chicken
2 tablespoons brandy
2 tablespoons olive oil
2 cloves garlic, crushed

Ham and Olive Seasoning:
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
125g piece double-smoked ham, finely chopped
1/2 cup stale breadcrumbs
1/2 cup seeded black olives, chopped
1 tablespoon chopped fresh parsley
1 egg, lightly beaten

Fill chicken with seasoning, secure openings with toothpicks.

Tie legs together, tuck wings under, then place chicken, breast side up, on wire rack on baking dish. Brush with some of the combined brandy, oil and garlic. Bake, uncovered, in moderate oven, brushing with brandy mixture occasionally, about 1 1/2 hours or until browned and cooked through.

Ham and Olive Seasoning: Heat oil in pan, cook onion and garlic; stirring, until onion is soft.

Add ham, breadcrumbs and olives, cook, stirring, 2 minutes. Cool 5 minutes. Mix in parsley and egg.

Serves 6 and best made just before serving.