Roast Chicken Dinner

Everyone’s favourite roast dinner served with roast potatoes, stuffing, carrots and parsnips. Perfect any time of the year with a rich gravy to accompany.
  • 1:00 TIME
  • 10 portions

INGREDIENTS

300g onions, peeled and cut into quarters

4 fresh sage leaves

65g fresh breadcrumbs

15g unsalted butter

1 free range egg yolk

Pinch freshly grated nutmeg

Black pepper

1 tsp vegetable oil

5g MAGGI® Chicken Bouillon (to marinade the chicken) 

700g chicken breast

225ml water

20g MAGGI® Original Vegetarian Gravy

75ml water

15g MAGGI® Chicken Bouillon (to make the gravy)

1kg new potatoes, cut halfway

225g carrots, slice into long chunks

225g parsnip, slice into long chunks

METHOD

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.

CHEF'S TIP

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

NUTRITION INFORMATION

Typical Values

Per 100g

Per Serve 

Reference Intake

% RI*

Energy

519 kJ

123 kcal

1344 kJ

319 kcal

8400 kJ

2000 kcal

16%

Fat

3.3g

8.5g

70g

12%

of which: saturates

0.8g

2.2g

20g

11%

Carbohydrate

12.7g

32.9g

260g

13%

of which: sugars

2.1g

5.5g

90g

6%

Fibre

1.8g

4.6g

-

-

Protein

9.8g

25.5g

50g

51%

Salt

0.20g

0.52g

6g

9%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.