Ingredients: - 
1 - 2.3kg – 2.7kg whole chicken
1/3 cup plus 2 Tbsp extra virgin olive oil
6 cloves garlic, minced
1 Tbsp fresh oregano plus sprigs for garnish
1 lemon, halved, half zested, both halves juiced
1 ½ tsp paprika
Salt and freshly ground pepper
2 Lemon slices for garnish  
Stuffing: - 
1 small chopped red onion
½ cup dried apricots, chopped
5 cups cubed bread
¼ cup fresh parsley, chopped
¾ cup chicken broth
1 Tbsp apricot preserves
1 Tbsp apple cider vinegar  
METHOD: - 
Put 1/3 cup olive oil, the garlic, 1 tablespoon marjoram, the lemon zest and juice, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a mini food processor and pulse to make a paste. Loosen the chicken skin with your fingers. Rub the paste under and over the skin and inside the cavity. Put the chicken on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight.
Make the stuffing: - 
Heat the remaining 2 Tbsp olive oil in a large pan over medium-high heat. Add the red onion, celery and dried apricots and cook, stirring, until the vegetables begin to soften, about 5 mins. Add the bread and parsley and cook, stirring, until combined, about 2 minutes. Add the broth, 1/2 tsp salt and 1/4 tsp pepper. Transfer to a bowl and let cool completely.
Preheat the oven to 219°C. Fill the chicken cavity with the stuffing, tie the legs together with twine and put breast-side up on a rack in a roasting pan, tuck the wings underneath. Roast until the skin begins to brown, about 30 mins, then reduce the oven temp to 177°C and continue roasting until deep golden brown, about 1 more hour. (Cover loosely with foil if it's browning too quickly.)
Whisk the preserves and vinegar in a small bowl; brush on the chicken and continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 74°C, about 20 more mins. Let rest 10 mins before carving -  
Garnish with oregano sprigs & lemon slices and place on a platter on the xmas table.