Cook it at 180 degrees. Half an hour for every 500 gms. When you take it out poke the biggest part of the thigh if the juices run clear it is cooked if they pink chuck it back in for another 10 minutes then check again.

Stuffing - this is the one I do.
Make 1 serve of cous-cous according to the package directions but substitute lemon for half the water.
Then stir in a big glob of olive oil, one egg, about half a handful of sultanas, a few chopped up dried apricots, about half a handful of natural seed mix (pumpkin, pine nuts etc - the brand I buy is called Lucky), some salt and some morrocan seasoning or harrissa (I'm to lazy to mix my own but you could). Mix it all up and then shove it up the chook's arse. Sometimes I shove a clove of garlic up there too but usually I don't.
You can use rice instead of the cous-cous.

Rub the chook with salt, lemon and spices.

Cook your chook and then when it's done take it out of its juices and use them to make the gravy.