Place Edgell Chick Peas and bread into a food processor and process until well chopped. Remove to a medium bowl.
Stir in bacon, spring onions, thyme, egg and 1 tablespoon of melted butter and mix well.
Spoon stuffing into chicken cavity, then secure vent with a bamboo skewer. Tie legs and wings securely.
Brush well with remaining melted butter and place into a greased baking dish. Cook in a preheated oven at 180°C for 2 hours. Cook frozen Birds Eye Deli Roast Potatoes following packet directions and serve with Roast Chicken.
To test if chicken is cooked simply pierce the chicken thighs with a sharp knife and if the juices run clear then the chicken is cooked. If juices are still pink then more cooking time is required.