Roast Chicken & Rosemary Bacon Stuffing

• While the chicken is searing, halve chat potatoes. 
• Trim the green tops from Dutch carrots and 
scrub the carrots clean (halve any thick carrots 
lengthways).
• On a second lined oven tray, add chat potatoes and 
carrots. Add a drizzle of olive oil to potatoes. Add a 
drizzle of the honey and olive oil to carrots. Season 
and toss carrots to coat.
• Roast both trays until chicken is cooked through and 
veggies are tender, 25-30 minutes. 
• Set chicken aside to rest for 5-10 minutes. 
TIP: Chicken cook times will vary depending on size.  
TIP: The chicken is cooked through when it's no longer 
pink inside! 

• While the veggies and chicken are roasting, finely 
chop garlic and brown onion. Pick and finely chop 
rosemary (see ingredients). 
• Cut bacon into 1cm pieces. 
• Cut or tear bake-at-home ciabatta into small 
chunks.
• Return pan to medium-high heat with a drizzle of 
olive oil. Cook onion, bacon and rosemary, stirring 
occasionally, until starting to soften, 4-6 minutes. 
• Add ciabatta and garlic, tossing to combine, then 
remove from the heat. 
• Transfer stuffing to a medium baking dish. 
• While the chicken is resting, bake the stuffing until 
golden, 10-12 minutes. 

• While the stuffing is in the oven, trim green beans.
• Return frying pan to medium-high heat with a 
drizzle of olive oil. Cook green beans, tossing, until 
tender, 4-5 minutes. Season to taste, then  transfer 
to a plate.

• Return frying pan to medium-high heat. 
• Add red wine jus, a splash of water and any 
chicken resting juices. Stir to combine and simmer 
until slightly reduced, 1-2 minutes.