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Roast Chicken Dinner

Servings 4
Total Time 1 hour 10 minutes

Ingredients

Stuffing

  • 100 g butter melted
  • 1 brown onion finely diced
  • Stuffing mix (½ tsp sage, 2 tsp garlic powder, ½ tsp oregano, ¼ tsp marjoram, 200g panko breadcrumbs, 40g dried cranberries)
  • 1 egg
  • 1 cup milk
  • 1 tsp salt

Chicken & Veggies

  • 1 free-range whole chicken (1.4kg)
  • 1 drizzle oil
  • 2 parsnips diced 2cm
  • 300 g Brussels sprouts cut in half
  • 1 bunch baby carrots ends trimmed

Gravy

  • 2 Tbsp butter
  • Gravy spice blend (2 tsp chicken stock powder, 2 tsp plain flour, ¼ tsp celery salt, ¼ tsp onion powder, ¼ tsp garlic powder, ⅛ tsp pepper, ¼ tsp thyme)
  • 1½ cups water

Instructions

  • Before you start, preheat oven to 220°C (or 200°C fan bake).
  • Melt first measure of butter and prep onion. Combine both in a medium bowl with stuffing mix ingredients, egg, milk and salt until well combined. Set aside.
  • Pat chicken dry, place on a large, lined roasting tray, drizzle with oil and season with salt and pepper. Prep parsnip, Brussels sprouts and carrots and place around chicken, on tray. Season with salt.
  • Roll stuffing mix into golf-ball sized balls and place on top of veggies in tray. Place tray in oven and cook for 50-60 minutes, until chicken is cooked through and veggies are tender. Test chicken is cooked by piercing a knife into the thickest part of the thigh, the juices should run clear. Set aside to rest.
  • While chicken rests, make gravy. Melt second measure of butter in a medium pot on medium heat. Add gravy spice blend and cook for about 30 seconds, until fragrant. Slowly add water while whisking and simmer for about 2 minutes, until thickened.
  • To serve, carve chicken and serve with veggies, stuffing and gravy.