Lemon & Rosemary Roast Chicken & Gravy
with Cranberry & Sage Stuffing Balls [S]
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
garlic
1
dried cranberries
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
lemon
1
rosemary
1
sage
1
whole chicken
1
pre-chopped onion
1
Herb Crumbing Mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
eggs
(Contains Egg;)
milk
(Contains Milk;)
boiling water
Nutritional Values
Instructions
Preheat oven to 240°C/220°C fan-forced. Finely chop garlic. Roughly chop dried cranberries. Zest lemon and cut in half. Pick and thinly slice rosemary and sage leaves. In a small heatproof bowl, add the butter (for chicken) and rosemary. Microwave the rosemary butter in 10 seconds bursts until melted.
Pat chicken skin with a paper towel. Insert lemon halves into chicken cavity. Place chicken on a lined oven tray, breast-side up. Drizzle with rosemary butter. Season generously with salt and pepper, rubbing the seasonings into the skin. Roast for 1 hour.
Meanwhile, in a large frying pan, heat the butter (for the stuffing) in a large frying pan over medium-high heat. Cook pre-chopped onion and cranberries until tender, 3-5 minutes. Add garlic and sage and cook until fragrant, 1 minute. Remove from heat. In a medium bowl, combine the onion-cranberry mixture, herb crumbing mix, lemon zest, the egg and the milk. Season. Roll heaped spoonfuls of stuffing mixture into small balls (approx. 12). Transfer to a plate.
With 20 minutes cook time remaining on the chicken, remove from the oven. Place stuffing balls around the chicken. Return dish to the oven and continue cooking for a further 20 minutes. Remove the chicken from the oven, cover with foil and set aside to rest for 15 minutes. TIP: To check if the chicken is done, poke a skewer or small knife between the leg and the body. The juices that come out should be clear, without any traces of pink. TIP: The chicken needs resting time for the meat to get nice and juicy.
With 5 minutes rest time remaining on the chicken, boil the kettle. In a medium bowl, combine gravy granules, chicken resting juices and 1 cup of boiling water. Whisking until smooth, 1 minute.
Carve chicken, then place on a serving platter with the stuffing balls. Take lemon & rosemary roast chicken with cranberry & sage stuffing balls and gravy to the table. Enjoy!