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Pre-heat oven to 200 C. Rinse chicken inside & out, removing any giblets, fat etc. Dry thoroughly. In a food processor, combine grated beetroot, chopped onion, lemon pepper seasoning and butter. Process to a paste. Gently separate the skin from the chicken breast with two fingers, to form pockets between the skin and the flesh. Take half the beetroot butter paste from the food processor and push it into the pockets on both sides of the chicken breast. Press to even out on both sides. Knick a cross on the bottoms of the tamarillos. Dip them into boiling water and then slip off the skins. Chop roughly. Combine tamarillo pieces with rolled oats and chicken stock powder together with remaining beetroot butter mix in food processor. Process to form a stuffing. Stuff this inside the chicken. Place chicken in a roasting dish. Sprinkle with a little salt & pepper and paprika. Drizzle with a little olive oil. Roast for 1 hour and 10 minutes, basting frequently with the cooking liquor. Test with a skewer in the thickest part of the thigh. If juices do not test clear - roast for 10 more minutes or until completely cooked. Meanwhile: Peel and cut root vegetables into chunky cubes. Par-boil them for 8 minutes. Then drain and combine with sliced peppers. Place the vegetables into a second roasting tin. Season with salt & pepper. Sprinkle with herbs and drizzle with olive oil. Thirty minutes before serving the meal finish cooking the vegetables. Roast them fairly high in the oven, watching that they do not burn. Remove cooked chicken from roasting tin to serving platter and rest, covered, for 10 minutes, while making the sauce:. Add flour to cooking liquor in roasting tin and cook on stove top, for a couple of minutes, stirring constantly. Deglaze with wine, Add chicken stock and bring to boiling point, stirring until it forms a smooth, rich gravy. Stir in chocolate. Scrape into a jug to serve at table. Carve this spectacular chicken at table. Pile vegetables onto a heated serving platter. Pass the sauce.