Lemon & Rosemary Roast Chicken

Name: Lemon & Rosemary Roast Chicken with Gravy & Cranberry-Studded Stuffing | Serves 6
Total time: 1 h 30 min
Yield: 2
Cuisine: North America
Ingredients: 4 clove garlic; 1.5 brown onion; 2 packet dried cranberries; 1 lemon; 4 sprig rosemary; 2 whole chicken; 2 packet Herb Crumbing Mix; 1 sachet chicken-style stock powder; 2 eggs; 2 tbs milk; 2 packet gravy granules; 2 cup boiling water; 40 g butter (for the chicken); 40 g butter (for the stuffing)

with Gravy & Cranberry-Studded Stuffing | Serves 6

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NEED

Allergens:

Gluten

•Wheat

•Eggs

•Milk

•Soy

•Sulphites

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 Time

DifficultyEasy

Ingredients

/ Serving 6 people

4 clove

garlic

1.5

brown onion

2 packet

dried cranberries

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

lemon

4 sprig

rosemary

whole chicken

2 packet

Herb Crumbing Mix

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

1 sachet

chicken-style stock powder

2 packet

gravy granules

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

Not included in your delivery

eggs

(Contains: Eggs;)

2 tbs

milk

(Contains: Milk;)

2 cup

boiling water

40 g

butter (for the chicken)

(Contains: Milk;)

40 g

butter (for the stuffing)

Nutritional Values

Energy (kJ)4407 kJ

Fat59.3 g

of which saturates24.9 g

Carbohydrate59.9 g

of which sugars38.8 g

Protein70.6 g

Sodium1728 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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 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 chickens on a lined oven tray, breast-side 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.