Stuffing crumbed roast chicken

Name: Stuffing crumbed roast chicken
Cook time: 30 min
Yield: 4

with potato roasties and gravy

Ready in around 30 mins

RECIPE FACT:

The earliest documented evidence of stuffing recipes are in the Roman cookbook “Apicius De Re Coquinaria” from the fifth century AD.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210°c (fan bake). Boil a full kettle.
1. TO COOK THE ROAST POTATOES & VEGGIES:

Line an oven tray with baking paper. Cut the cauliflower into small bite sized florets and place onto one side of the tray. Empty the pack of carrot and parsnip chips on top. On the other side empty the bag of steamed potatoes. Drizzle both with oil and season with salt and pepper. Cook in the oven for 20 mins.
2. TO COOK THE STUFFING CRUMBED ROAST CHICKEN:

Line a second oven tray with baking paper. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut chicken breast in half horizontally by holding flat on a board and slicing through sideways then place onto the tray and season with salt and pepper. Divide the stuffing crumb between breasts, drizzle with oil then cook in the oven for 18-20 mins or until cooked through.
3. TO COOK THE PEAS & HEAT THE CHICKEN GRAVY:

Pour the boiling water from the kettle into a pot over a high heat and add salt. When boiling add the peas and cook for 1-2 mins. Drain into a colander then place into a serving dish. Using the pot from the peas add the chicken gravy then bring to a simmer over a medium heat. Once simmering remove the saucepan of gravy from the heat.
TO SERVE:

Divide roast potatoes and veggies between plates. Top with stuffing crumbed roast chicken. Spoon over some chicken gravy, serving the remaining on the side.