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Lemon & Rosemary Roast Chicken & Gravy
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Lemon & Rosemary Roast Chicken & Gravy

Lemon & Rosemary Roast Chicken & Gravy

with Cranberry & Sage Stuffing Balls [S]

Allergens:
Gluten
Egg
Milk
Soy
Sulphites

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

Preparation Time1 hour 30 minutes
DifficultyEasy

Ingredients

/ Serving 2 people

2

garlic

1

dried cranberries

1

lemon

1

rosemary

1

sage

1

whole chicken

1

pre-chopped onion

1

Herb Crumbing Mix

(Contains Gluten; May be present: Tree Nuts, Milk, Peanut, Sesame, Soy. )

1

gravy granules

(Contains Gluten, Soy, Sulphites; May be present: Milk, Tree Nuts, Peanut, Sesame. )

Not included in your delivery

olive oil

eggs

(Contains Egg;)

milk

(Contains Milk;)

boiling water

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Nutritional Values

Energy (kJ)4096 kJ
Calories0 kcal
Fat58 g
of which saturates21.5 g
Carbohydrate33.4 g
of which sugars11.2 g
Dietary Fibre0 g
Protein81.4 g
Cholesterol0 mg
Sodium1142 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

Preheat oven to 240°C/220°C fan-forced. Finely chop garlic. Roughly chop dried cranberries. Zest lemon and cut in half. Pick and thinly slice rosemary and sage leaves. In a small heatproof bowl, add the butter (for chicken) and rosemary. Microwave the rosemary butter in 10 seconds bursts until melted.

2

Pat chicken skin with a paper towel. Insert lemon halves into chicken cavity. Place chicken on a lined oven tray, breast-side up. Drizzle with rosemary butter. Season generously with salt and pepper, rubbing the seasonings into the skin. Roast for 1 hour.

3

Meanwhile, in a large frying pan, heat the butter (for the stuffing) in a large frying pan over medium-high heat. Cook pre-chopped onion and cranberries until tender, 3-5 minutes. Add garlic and sage and cook until fragrant, 1 minute. Remove from heat. In a medium bowl, combine the onion-cranberry mixture, herb crumbing mix, lemon zest, the egg and the milk. Season. Roll heaped spoonfuls of stuffing mixture into small balls (approx. 12). Transfer to a plate.

4

With 20 minutes cook time remaining on the chicken, remove from the oven. Place stuffing balls around the chicken. Return dish to the oven and continue cooking for a further 20 minutes. Remove the chicken from the oven, cover with foil and set aside to rest for 15 minutes. TIP: To check if the chicken is done, poke a skewer or small knife between the leg and the body. The juices that come out should be clear, without any traces of pink. TIP: The chicken needs resting time for the meat to get nice and juicy.

5

With 5 minutes rest time remaining on the chicken, boil the kettle. In a medium bowl, combine gravy granules, chicken resting juices and 1 cup of boiling water. Whisking until smooth, 1 minute.

6

Carve chicken, then place on a serving platter with the stuffing balls. Take lemon & rosemary roast chicken with cranberry & sage stuffing balls and gravy to the table. Enjoy!