Preheat the oven to 210 degrees Celsius.
Wipe the chicken clean with a damp piece of kitchen paper
Brush the outside with a little olive oil and season with black pepper.
Mix the oats with the preserved lemon, onion, parsley, oil and seasoning.
Spoon the stuffing into the birds cavity and tuck in any loose skin around the entrance.
Place the chicken on a baking tray with 1 tbsp olive oil and 2 tbsp water on the bottom.
Arrange the eschallots around the bottom on the baking tray. Place in the oven to cook for 20 minutes. Reduce the heat to 190C, cover in foil and cook for a further 60 minutes.
Serve with dry baked sweet potato, sweet corn and peas.
Note: Even though non-organic birds are not fed growth hormones, when necessary they are treated with antibiotics. Despite these fear factors the bottom line is that an organic bird tastes better.