Lemon & Rosemary Roast Chicken
with Gravy & Cranberry-Studded Stuffing | Serves 4
This dish is all about comfort and deliciousness in every bite! Serve up a zesty roast chook drizzled with rich gravy and accompanied by cranberry-studded stuffing, making you wish every night was roast night.
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
2 clove
garlic
1
brown onion
1 packet
dried cranberries
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew.)
1
lemon
2 sprig
rosemary
1
whole chicken
1 packet
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 sachet
chicken-style stock powder
1 packet
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
1
eggs
(Contains: Egg;)
1 tbs
milk
(Contains: Milk;)
1 cup
boiling water
20 g
butter (for the chicken)
(Contains: Milk;)
20 g
butter (for the stuffing)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic and brown onion. • Roughly chop dried cranberries. • Zest lemon and cut in half. • Pick and finely chop rosemary. • In a small heatproof bowl, add the butter (for the chicken) and rosemary and microwave in 10 second bursts, until melted.
• Pat whole chicken dry with a paper towel. • Insert lemon halves into each chicken cavity. Place chicken on a lined oven tray, breastside up. Drizzle with rosemary butter. Season generously with salt and pepper, rubbing into the skin. • Roast for 1 hour.
• While chicken is roasting, heat the butter (for the stuffing) in a large frying pan over medium-high heat. • Cook onion and cranberries, stirring, 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 eggs and milk. Stir to combine. Season with salt and pepper.
• When chicken has 10 minutes remaining, remove tray from oven and scatter stuffing mixture 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 heatproof bowl, combine gravy granules and the boiling water. Whisk until smooth, 1 minute.
• Carve lemon and rosemary roast chicken, then place on a serving platter along with the cranberry stuffing. • Serve with gravy. Enjoy!