Chestnut Roast Chicken
Rinse chicken and pat dry.
Crush chestnuts with a fork, stir in herbs and egg and season with salt and pepper.
Stuff chicken with chestnut mixture. Secure with kitchen twine.
Rinse and peel vegetables, as needed. Cut into bite-sized pieces and slice shallots in half. Place vegetables in a roasting pan and top with chicken.
Whisk together 4 tablespoons of honey and stock and pour over chicken. Season with salt and pepper and roast in an oven preheated to 180°C (approximately 350°F) for about 20 minutes. Baste with honey mixture throughout. Add remaining stock and roast 40-50 minutes more.
Prick chicken with a fork. If juices run clear, chicken is done. Remove from oven if chicken is done.
Remove vegetables from pan and combine with peanut butter. Strain vegetables through a sieve, adding water as needed. Season vegetables with salt and pepper.
Slice chicken and serve with vegetables and stuffing.