Roast Chicken With Sage and Parsley Stuffing
The equivalent of a warm embrace that says, welcome home, this roast chicken recipe gives you mouthful after mouthful of juicy, tender deliciousness. With locally sourced chicken, a generous amount of butter and a sprinkling of Colman’s Mustard Powder, it makes for an undeniably sensational Sunday roast.
Serves 4 -6
Prep time: 30 mins Cook time: 1 hr 35mins
- 1.5-1.8kg chicken
- 2kg potatoes
- 80g salted butter chopped into 4 slices
- 4 halved skin on onions (red or white)
- Sliced carrots
- Sliced parsnips
- Peas to serve
- Handful of sage finely chopped
- Handful of parsley finely chopped
- 1 medium egg
- 100g breadcrumbs
- 1 medium chopped onion
- Olive oil
- Colman’s cranberry sauce
- Colman’s mustard powder
Stuffing ball prep
- Cook the onion until soft, do not brown. In a mixing bowl mix together the cooked onion, breadcrumbs, sage and parsley.
- Add a dollop of Colman’s cranberry sauce to taste.
- Add your egg, mix well and roll into 6 balls.
Roast potato prep
- Peel and cut your potatoes to size and then parboil (semi boil until a little soft!). Drain well and leave to steam and then give them a shake
- Add olive oil to your baking tray followed by your potatoes and top with more olive oil. Turn the potatoes in the oil and sieve mustard powder all over. Turn the potatoes once again and repeat.
Roast chicken prep
- Pull the chicken skin towards you and with your finger separate the skin from the breast meat. To allow you to get further into the chicken, then use a spatula. Push in your slices of butter between the skin and breast meat.
- Place the chicken into a roasting tray, along with halved onions, sliced carrots and sliced parsnips
- Preheat the oven to 180c
- Place your chicken into the oven at 180c for 90mins
- After 40 mins, place your roast potatoes into the over for 50mins
- After a further 30 mins, place your stuffing balls into the oven and cook for 15-20min
- Whilst these are cooking, cook your peas
- Remove your chicken from the oven and place on a new tray to rest to rest, along with carrots and parsnips. Leave the halved onions in the roast juices!
- Remove the skins from the onions and add a tbsp of plain flour. Sprinkle in Colman’s mustard powder and mash
- Gently bring to the boil whilst adding boiling water until you have the consistency you like
- Sieve your gravy and you are ready to serve… with a dollop of Colman’s cranberry sauce