Roast Chicken & Rosemary Bacon Stuffing for Dinner
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Roast Chicken & Rosemary Bacon Stuffing for Dinner

Roast Chicken & Rosemary Bacon Stuffing for Dinner

with Lemon Cheesecake Cups & Berry Compote for Dessert

Tonight, savour every bite of this golden roasted chicken with its delicious rosemary and bacon stuffing. Just add some crisp and golden chat potatoes and sweet baby carrots to tie it all together.

To download the recipe card for the main and dessert, click the download arrow on the right of the screen.


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes
Cooking Time35 minutes


Serving amount

1 packet

half chicken

1 packet

Chat Potatoes

1 bunch

Dutch Carrots

2 clove



brown onion

2 sprig



diced bacon

(May be present: Soy, Milk. )


Bake-At-Home Ciabatta

(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )

1 packet

green beans

1 packet

red wine jus

(Contains Sulphites;)

1 packet

Parmesan cheese

(Contains Milk;)

½ packet

classic oat mix

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



2 packet

cream cheese

(Contains Milk;)

1 packet

thickened cream

(Contains Milk;)

1 packet

mixed berry compote

(May be present: Milk. )

Not included in your delivery

olive oil




Nutritional Values

Energy (kJ)5809 kJ
Fat61.7 g
of which saturates19.9 g
Carbohydrate103.9 g
of which sugars23.1 g
Protein102.8 g
Sodium1619 mg
The average adult daily energy intake is 8700 kJ


Large Non-Stick Pan
Baking Tray
Baking Paper
Baking Dish



• Preheat oven to 240°C/220°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Season the half chicken with a good pinch of salt and pepper. Sear chicken, skin side down first, until browned, 4-5 minutes each side. Transfer to a lined oven tray.


• 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 a drizzle of olive oil to potatoes. Add a drizzle of honey and olive oil to carrots. Season and toss carrots. • Roast both trays until the chicken is cooked through and the veggies are tender, 25-30 minutes. Set the chicken aside to rest for 5-10 minutes.

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 and brown onion. Pick and finely chop rosemary. • Return the pan to medium-high heat with a drizzle of olive oil. Cook the onion, diced bacon and rosemary, stirring occasionally, 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 in the oven, 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.


• Carve the chicken in half. Top the green beans with the Parmesan cheese. • Divide the roast chicken and rosemary bacon stuffing between plates. • Serve with the roasted veggies and green beans. Pour over the red wine jus. Enjoy!