Roast Chicken & Sage Bacon Stuffing for Dinner
with a Poached Pear Cheesecake for Dessert
Tonight, savour every bite of this golden roasted chicken with its delicious sage and bacon stuffing. Just add some crisp and golden chat potatoes and sweet baby carrots to tie it all together. Then, for dessert, indulge in a deconstructed poached pear cheesecake for a decadent sweet finish!
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Always refer to the product label for the most accurate ingredient and allergen information.
1 bag
chat potatoes
1 bunch
baby carrots
2 clove
garlic
1
brown onion
1 bag
sage
1 packet
diced bacon
(May be present Soy)1
bake-at-home ciabatta
(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)1 bag
green beans
1 packet
red wine jus
(ContainsSulphitesMay be present Egg, Milk)1 packet
half chicken
1 packet
shaved Parmesan cheese
(ContainsMilk)1 packet
duck fat
2
pear
1 bag
lemon thyme
½ packet
classic oat mix
(ContainsGluten, SulphitesMay be present Soy, Milk, Sesame)½ sachet
sweet golden spice blend
(May be present Soy, Milk, Gluten)1 packet
pecans
(ContainsTree Nuts)½ packet
cream cheese
(ContainsMilk)½ packet
light thickened cream
(ContainsMilk)Not included in your delivery
olive oil
1 drizzle
honey
Preheat the oven to 240°C/220°C fan-forced. In a large frying pan, add drizzle of olive oil over a medium-high heat. Season the half chicken with salt and pepper. Add the chicken, skin-side down first, and cook, until browned, 4-5 minutes each side. Transfer to a lined oven tray. In a small bowl, melt the duck fat in a microwave.
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 for 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, brown onion and sage. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the onion, diced bacon and sage, 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.
Slice the chicken. Top the green beans with the shaved Parmesan cheese. Divide the roast chicken and sage bacon stuffing between plates. Serve with the roasted veggies and green beans. Pour over the red wine jus.