Your chicken idea should be good. Try this...
Rub whole chicken with a little olive oil, remembering to massage extra oil on the breasts, massaging them firmly but not too rough to make them more tender for your enjoyment...but don't get too carried away, there will hopefully be a night of breast fondling and other goodies for you later provided you don't f#%k up the dinner! Next rub some minced garlic and sea salt on the chicken followed by a good amount of premium quality Dijon mustard. Next, coat the chicken in a thin layer of plain white flour, this will hold the mustard onto the chicken and stop it from melting off the skin. Also, the flour will add to the crispness of the skin. Next season with black pepper.
Now the stuffing. Mix a cup of breadcrumbs with 2 or so tsp of garlic, basil, sage and maybe some thyme, one egg, A finely chopped pear or apple or apricot and a splash of orange juice with salt and pepper. If you think you need more, add some more breadcrumbs with some more of the other ingredients. Now you can stuff it in the chicken cavity. Then, using some cotton string, tie up the legs so the stuffing is tightly secure inside.
The veggies. Cut pumpkin, red potatoes into prices (keep skin on both pumpkin and potatoes) large thick carrot slices, 2 apples or pears cored and cut in half ( really adds to sweeten the veges and sides) with 2 whole garlic bulbs. Drizzle with olive oil and basil with sea salt and black pepper.
Roasting. Before you place in oven, open your bottle of Pinot Noir or Merlot to breath as suggested above. Place chicken on centre of lighly oiled roasting tray and put veges around the side. Roast at recommended time from the chicken packet instructions or until cooked through.
Just before the chicken is ready, lightly peel the stems of some asparagus (peeling off the first layer will takeaway any stringyness) then fry in a little butter for about 5 minutes until cooked. Now, with it still in the pan, sprinkle a little sugar over to caramelise it making sure the sugar does not burn. Quickly turn it off and remove from pan.
Gravy. Once the roast is done, remove the chicken and veggies from the pan. With the juices and fats left in the pan, add some boiling water and a bit of corn starch mixed with cold water to it and cook on the stove top adding a splash of pick me up sauce and seasoning. Add more cornstarch as required until thick enough for your liking. If you like you can also add some chicken stock.
Now the dessert. Follow this recipe but double the amount of fruit: http://www.taste.com.au/recipes/17948/rhubarb+and+apple+crumble
This is sure to please! Good luck!