• 1 whole Nutrave Imperial chicken
  • 2 sweet potatoes
  • 1 onion
  • 250 g of peeled chestnuts
  • 50 g of butter
  • Thyme
  • 10 peeled walnuts
  • 10 prunes


Preheat the oven to 200ºC. Cut the sweet potatoes into 2 cm pieces and chop the onion.

Place the sweet potato, the onion and some chestnuts on an oven tray. Sprinkle on a little thyme, salt, pepper and a generous dash of oil on top of the ingredients and mix all of the ingredients on the tray with your hands.

To prepare the chicken, season the inside. Stuff with the prunes, the chopped walnuts and the chopped chestnuts. If there are any left over, you can place them on the tray around the chicken. Secure the legs with a string so that the filling does not fall out during cooking.

Using butter at room temperature, mix with the chopped thyme and spread over the whole chicken, even under the skin of the breasts to enhance the flavour.

Roast the chicken at 180ºC for around an hour and a half, ensuring that it does not burn.

Recipe sent by Daniel Montenegro