Roast Chicken & Sage Bacon Stuffing
with Roasted Veggies, Green Beans & Red Wine Jus
Tonight, savour every bite of this golden roasted chicken with its delicious sage and bacon stuffing. Just add some crisp and golden chat potatoes and sweet baby carrots to tie it all together. Then, for dessert, indulge in a deconstructed poached pear cheesecake for a decadent sweet finish!
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
The quantities provided above are averages only.
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
1 bag
Chat Potatoes
1 bunch
baby carrots
2 clove
garlic
1
brown onion
1 bag
sage
1 packet
diced bacon
(May be present: Soy. )
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 bag
green beans
1 packet
red wine jus
(Contains Milk, Soy;)
1 packet
half chicken
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
Duck Fat
½ packet
thickened cream
(Contains Milk;)
2
pear
1 bag
thyme
½ packet
classic oat mix
(Contains Gluten, Sulphites, Wheat; May be present: Milk, Sesame, Soy, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
½ sachet
sweet golden spice blend
(May be present: Gluten, Milk, Soy, Wheat. )
½ packet
cream cheese
(Contains Milk;)
1 packet
pecans
(Contains Pecan; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
1 drizzle
honey
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. In a large frying pan, add drizzle of olive oil over a medium-high heat. Season the half chicken with salt and pepper. Add the chicken, skin-side down first, and cook, until browned, 4-5 minutes each side. Transfer to a lined oven tray. In a small bowl, melt the duck fat in a microwave, 30 seconds.
While the chicken is searing, halve the chat potatoes. Trim the green tops from the baby carrots and scrub the carrots clean (halve any thick carrots lengthways). On a second lined oven tray, add the chat potatoes and carrots. Add the duck fat to the potatoes and a drizzle of honey and olive oil to the carrots. Season and toss to combine. Roast both trays until the chicken is cooked through and the veggies are tender, 25-30 minutes. Set the chicken aside to rest.
TIP: Chicken cook times will vary depending on size. The chicken is cooked when it is no longer pink inside!
While the veggies and chicken are roasting, finely chop the garlic, brown onion and sage. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the onion, sage and diced bacon, breaking up with a spoon, until starting to soften, 4-6 minutes. Cut or tear the bake-at-home ciabatta into small chunks. Add the ciabatta and garlic, toss to combine and remove from the heat. Transfer the stuffing to a medium baking dish. While the chicken is resting, bake the stuffing until golden, 10-12 minutes.
While the stuffing is baking, trim the green beans. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the green beans, tossing, until tender, 4-5 minutes. Season and transfer to a plate.
Return the frying pan to a medium-high heat. Add the red wine jus, a splash of water and any chicken resting juices. Stir to combine and simmer until slightly reduced, 1-2 minutes.
Slice the chicken. Top the green beans with the shaved Parmesan cheese. Divide the roast chicken and sage bacon stuffing between plates. Serve with the roasted veggies and green beans. Pour over the red wine jus.