Thanksgiving Inspired Roasted Chicken & Creamy Mash
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Thanksgiving Inspired Roasted Chicken & Creamy Mash

Thanksgiving Inspired Roasted Chicken & Creamy Mash

with Cheesy Sweet Potatoes, Nutty Beans and Cranberry Stuffing

Celebrate the flavours of autumn with our Thanksgiving inspired feast. This Honey Butter Roasted Chicken and Creamy Mash is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:
Milk
Sulphites
Egg
Celery
Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time1 hour 30 minutes
Cooking time45 minutes
DifficultyMedium

Ingredients

serving amount

10

Unsalted Butter

(Contains Milk)

15

Honey

1

Whole British Chicken

2

Sweet Potato

30

Dried Cranberries

225

British Pork and Oregano Sausage Meat

(Contains Sulphites)

1

Baking Potato

150

Green Beans

2

Garlic Clove

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

22

Red Wine Jus Paste

(Contains Sulphites, Celery)

15

Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

150

Water for the Gravy

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Nutritional information

Energy (kcal)1469 kcal
Energy (kJ)6146 kJ
Fat73.5 g
of which saturates26.2 g
Carbohydrate128.2 g
of which sugars38.9 g
Protein78.2 g
Salt4.11 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Fork
Small Bowl
Medium Bowl
Chopping Board
Garlic Press
Potato Masher
Medium Saucepan
Colander
Knife
Lid
Small sauce pan
Grill Pan

Instructions

Get Started
1

Preheat your oven to 200°C. Put the butter into a small bowl, season with salt and pepper and add the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Mash with a fork until softened and combined. Snip the string holding the chicken legs together and discard it. Transfer the chicken to a large baking tray and cover with the honey butter. IMPORTANT: Wash your hands after handling raw chicken and its packaging. Prick the sweet potatoes with a fork. Pop them onto the same baking tray, drizzle with oil and season with salt.

Make the Stuffing
2

Roast the chicken and sweet potatoes on the middle shelf of your oven for 60/ 75 mins depending on size. IMPORTANT: The chicken is cooked when the juices from the thigh run clear and there is no pink meat. Meanwhile, roughly chop the cranberries then add into a medium bowl with the sausage meat. Mix to combine, then shape into 3 balls per person. Add to the baking tray when the chicken has 30 mins remaining. IMPORTANT: Wash your hands and equipment after handling raw meat. The stuffing balls are cooked when no longer pink in the middle.

Finish the Prep
3

Meanwhile, bring a medium saucepan of water to the boil with 1/2 tsp salt. Peel and chop the white potato into 2cm chunks. Trim the green beans. Peel and grate the garlic (or use a garlic press). When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the butter, half the cheese and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Make the Gravy
4

Meanwhile, put the water for the gravy (see ingredients for amount) into a small saucepan and add the red wine jus paste. Bring to the boil and simmer until the gravy has thickened to your liking, 5-10 mins. Then remove from the heat. TIP: Add a splash of water if needed.

Bean Time
5

Heat a medium frying pan on medium heat (no oil). Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, transfer to a small bowl. Put your pan back on medium-high heat and add a drizzle of oil. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Remove the pan from the heat.

Serve
6

Once the chicken is cooked, transfer it to a board to rest, loosely wrapped in foil, 5-10 mins. Cut open the sweet potatoes and add some butter (if you have any) and the remaining cheese. Reheat anything if needed. Carve your roast chicken and serve with the mash, sweet potatoes, nutty green beans and stuffing alongside. Finish with the gravy drizzled over the top. Enjoy!