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!
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.
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)
150
Water for the Gravy
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.
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.
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.
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.
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.
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!