Rub the skin of the chicken with salt and black pepper. Gently separate the skin from the flesh of the neck and carefully rub 2 tbsp of Dress Italian Basil Pesto directly onto the breast meat. Stuff the chicken with the remaining pesto, 4 pieces of lemon, 4 slices of onion and 8 each of the apricots and prunes.

Meanwhile, place the remaining onion and carrots in a roasting dish and drizzle with 3 tbsp of the extra virgin olive oil and season with salt and pepper. Place the chicken on top and scatter over the remaining lemon quarters. Pour the lemon juice and the remaining extra virgin olive oil over the chicken. Cover with aluminum foil and place in the oven.

After 25 minutes, remove the foil and pour over a glass of wine. Cover and return to the oven to cook for a further 25 minutes. Pour over the remaining wine and scatter the remaining dried fruit around the chicken, continue baking uncovered for a further 20 minutes or until the chicken is golden brown and the juices around the thighs run clear when pricked with a skewer.

Cook the couscous according to the manufacturer’s instructions. Dress the couscous with the spring onions and mint and season with salt and black pepper. Stir in the butter or extra virgin olive oil. Spoon the couscous onto a large serving dish, place the cooked chicken in the centre and dress with the vegetables and fruit. Pour over the pan juices and serve.

for the couscous: 250g, 9 oz couscous 4 finely chopped spring onions fresh mint leaves salt and black pepper 50g, 4 tbsp, 1/4 cup softened butter or extra virgin olive oil

Preheat the oven to 220c, 425F, Gas mark 6 Coda: This dish also works well with poussin; serve one per person.