1.Preheat oven to 200°C or 180°C fan. To prepare Rice Stuffing, melt butter in a frying pan on medium heat. Add onion and cook, stirring, for 5 minutes, until soft. Add bacon and fry, stirring, for 3 minutes, until lightly browned. Remove from heat and stir in rice and herbs. Season to taste and set aside to cool.
2.Fill cavity of chicken with Rice Stuffing. Tie with string into a neat shape and place on a rack in a baking pan. Spread with butter and roast for 1 hour and 5 minutes, basting and turning chicken several times during cooking, until skin is golden and juices run clear when thighs are pierced with a skewer.
3.Set aside to rest for 5-10 minutes before carving. Serve white and dark meat with rice stuffing.
This gluten-free stuffing has endless variations. Add nuts or dried fruit, and other herbs and spices. To tie up a chicken, place it on its back. Pull skin over neck and secure by folding wing tips back over skin. Run string around wings and underneath to cross over back. Turn chicken over and bring string up to tie legs together. Keeping legs close to body.