Fennel and lemon salt-rubbed chicken

Instructions

1. Preheat oven to 200°C or 180°C fan-forced. Place a wire rack on a shallow baking tray. Place salt, thyme, rind and half the fennel seeds in a mortar and pound with a pestle until lightly crushed. Lightly spray chickens with oil, then sprinkle evenly with lemon salt mixture. Place chickens on rack in tray and bake for 1 hour 15 minutes or until skin is golden and juices run clear when thigh is pierced with a skewer.
2. Meanwhile, line a baking tray with baking paper. Melt canola spread in a large frying pan over medium-high heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened. Add garlic and remaining fennel seeds and cook for 1 minute. Add sage and grapes and cook, stirring, for 2 minutes. Remove pan from heat and stir in breadcrumbs. Transfer mixture to a bowl and cool completely. Add eggs, stirring to combine. Roll stuffing mixture into 8 equal balls. Place on prepared tray, lightly spray with oil and bake for 45 minutes.
3. Cut each chicken into four pieces and serve with grape stuffing.