1. Rub all over chicken with marinade, and marinate for 1 hour.
2. Heat 1 tbsp olive oil in a preheated wok, add chestnuts, ingredients B and seasoning, stir-fry briskly until well combined. Dish out.
3. Stuff chestnut mixture into the cavity of chicken, seal with bamboo skewer.
4. Place stuffed chicken on baking rack, bake in a preheated oven at 200℃ for 30 minutes. Remove, brush some olive oil onto skin. Bake for further 5-7 minutes until cooked and golden brown. Dish out and serve.