Roast Chicken & Rosemary Bacon Stuffing for Dinner

• 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.