Ingredients:
For the chicken:

• 1 whole chicken (4–5 lbs)
• 2–3 tbsp olive oil
• Salt and freshly ground black pepper
• 2–3 sprigs fresh rosemary
• 2–3 sprigs fresh sage (optional, adds earthiness)
• 4 garlic cloves, smashed
• 1 lemon, halved

For the chestnut stuffing:

• 1 cup cooked chestnuts, roughly chopped
• 2 garlic cloves, cut in half 
• 1 apple, peeled and cut in half ( adds slight sweetness)
• 1/2 cup mushrooms, finely chopped 
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh sage
• 2 tbsp olive oil or melted butter
• Salt and freshly ground black pepper

Instructions:

1. Prepare the stuffing:
   • In a skillet, heat olive oil or butter over medium heat.
   • Add garlic, mushrooms, chestnuts, thyme, rosemary, sage, salt, and pepper. Cook for 5–7 minutes until fragrant.
2. Prepare the chicken:
   • Preheat the oven to 375°F 
   •  Pat the chicken dry with paper towels.
   • Rub the outside and cavity of the chicken with butter. Season generously with salt and pepper.
   • Stuff the chicken cavity with the chestnut mixture and lastly cover the cavity with apple pieces.
3. Truss the chicken:
   • Tie the legs together with kitchen twine and tuck the wing tips under the body.
4. Roast the chicken:
   • Place chicken breast-side up on a roasting pan rack.
   • Roast for about 1 hour 45 minutes to 2 hours.
   • Baste occasionally with pan juices for extra flavor and moistness.
5. Rest and serve:
   • Remove the chicken from the oven and let it rest for 15–20 minutes before carving.
   • Serve with pan juices and stuffing.