Preheat oven to 180°C.
Mix sausage meat, rosemary, sage, seasoning, garlic and orange peel together.
Season chicken cavity.
Fill neck flap with pork stuffing and smooth to round out.
Mix parsley, chopped butter and orange quarters together and use to fill cavity.
Truss chicken and place in a roasting pan.
Roast for 45 minutes.
Add parsnips and garlic and roast for another 45 minutes or until cooked through and charred.
Remove chicken from pan,add wine and orange juice, and stir over a low heat until sauce thickens.
Serve chicken and parsnips drizzled with orange sauce.
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.This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.