Roast Chicken & Sage Bacon Stuffing

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.