Roast Chicken Dinner

Prep: 20 minutes. Cook: 40 minutes.

1. Cook the onions in a pan of boiling water for five minutes, then add the sage leaves and continue to boil for a further minute. Drain well and place into a food processor.
2. Add the breadcrumbs, butter, egg yolk, nutmeg and freshly ground black pepper. Blend until the mixture is just combined and resembles large breadcrumbs (do not blend to a paste).
3. Divide the mix into 10 equal amounts and roll into balls. Place on a greaseproof baking tray ready to bake.
4. Place the parsnips and potatoes in a bowl along with half of the vegetable oil and tumble and then place on a baking tray.
5. In the same bowl, add the chicken bouillon and chicken breasts and tumble to coat. Lay the chicken onto a lined baking tray along with the stuffing balls.
6. Bake both the chicken and roasted vegetables in a  preheated oven to 180°C/350F/Gas Mark 4 and bake for 20 minutes, or until the chicken reaches a core temperature of at least 75°C or above.
7. Place carrots in a pan of water and boil until cooked.
8. To make the gravy, heat 225ml of water in a pan. In a separate bowl mix the gravy powder with 75ml cold water to form a smooth paste.
9. Whisk the paste and the chicken bouillon into the boiling water and simmer for 3-4 minutes.
10. Serve one chicken breast and one stuffing ball per person, with the vegetables, potatoes and gravy.

Try adding pork sausage meat to the stuffing mix to make the best stuffing balls ever.