Lemon & Rosemary Roast Chicken & Gravy

Name: Lemon & Rosemary Roast Chicken & Gravy with Cranberry Stuffing
Total time: 1 h 30 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Rosemary; 2 packet Dried Cranberries; 4 Garlic; 2 packet Gravy Granules; 1 sachet Chicken-Style Stock Powder; 2 Brown Onion; 2 packet Herb Crumbing Mix; 3000 g Whole Chicken; 1 Lemon

with Cranberry Stuffing

Up to 180$ + Free Treats / Extras for Life

Many families can't go past a golden roast bird on the table for Christmas, and one bite of this tender chook surrounded by rich, herby stuffing makes it clear why this classic dish never gets old.

Allergens:

Gluten

•Soy

•Sulphites

•Wheat

•Celery

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.

Preparation Time1 hour 30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

Rosemary

2 packet

Dried Cranberries

(May be present: Pecan, Walnut, Pistachio, Almond, Milk, Macadamia, Soy, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew.)

Garlic

2 packet

Gravy Granules

(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Pecan, Walnut, Pistachio, Almond, Milk, Macadamia, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew.)

1 sachet

Chicken-Style Stock Powder

(Contains: Celery;)

Brown Onion

2 packet

Herb Crumbing Mix

(Contains: Gluten, Celery; May be present: Milk, Soy, Sesame, Tree nuts.)

3000 g

Whole Chicken

Lemon

Nutritional Values

Calories3200 kcal

Energy (kJ)13400 kJ

Fat166 g

of which saturates49.2 g

Carbohydrate134 g

of which sugars49.9 g

Dietary Fibre9 g

Protein295 g

Sodium3960 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic and brown onion (see ingredients). Roughly chop dried cranberries. Zest lemon and cut in half. Pick and finely chop rosemary. • In a small heatproof bowl, add the butter (for chicken) and rosemary, and microwave in 10 seconds bursts, until melted.

• Pat the chicken dry with a paper towel. Insert lemon halves into chicken cavity. Place the chickens 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.

• While chicken is roasting, in a large frying pan, heat the butter (for the stuffing) over medium-high heat. • Cook onion and cranberries until tender, 3-5 minutes. Add garlic and cook until fragrant, 1 minute. • Transfer to a medium bowl and add herb crumbing mix, lemon zest, chicken-style stock powder, the egg and milk. Stir to combine and season.

• When chicken has 10 minutes remaining, remove tray from oven and scatter stuffing mixture in the dish around the chicken. • Return tray to oven and continue roasting until stuffing is golden and chicken is cooked through. • Remove tray from 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.

• While chicken is resting, boil the kettle. • In a medium bowl, combine gravy granules and the boiling water (2 cups). Whisk until smooth, 1 minute.

• Carve lemon and rosemary roast chicken, then place on a serving platter along with the cranberry and sage stuffing. • Serve with gravy. Enjoy!