Roast chicken stuffed with spring vegies

Name: Roast chicken stuffed with spring vegies
Ingredients: • 1 large free-range chicken (about 1.8kg); • salt, to season; • 2 tbsp olive oil; • green or red oak lettuce leaves, to serve; Vegetable stuffing; • ¼ cup olive oil; • 4 cloves garlic, roughly chopped; • 1 large brown onion, peeled and diced; • 1 large sweet potato, peeled and grated; • 1 carrot, diced; • 1 cup small broccoli florets; • 1 cup small cauliflower florets; • 400g tin cannellini beans, drained and rinsed well under cold water (optional); • ½ cup frozen peas; • 3 thick spring onions, sliced; • ¼ tsp curry powder; • 1 tsp smoked paprika; • ¼ cup finely shredded parsley; • 8 sprigs thyme leaves, stripped from their stalks; • 1 tsp ground sage; • 1 sprig fresh rosemary, leaves stripped; • 1 tsp salt; Gravy; • 1 tbsp butter; • 2 tbsp flour; • ¼ tsp Vegemite; • ½ cup white wine; • 1½ cups stock or water