Our succulent roast chicken is generously stuffed and served alongside a creamy mash for the ultimate comfort meal.
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Preheat the oven to 180°C. Place a wire rack in a large roasting pan. Heat 20g butter and half the oil in a medium frying pan over medium heat. Add the leek, brussels sprout and half the garlic and cook, stirring, for 3-5 mins or until the leek softens. Transfer to a bowl. Stir in the bread. Season.
Pat the chicken cavity dry with paper towel. Spoon bread mixture into the cavity. Use kitchen string to tie legs together. Place chicken on the rack in the pan. Rub with remaining oil and season with pepper. Roast, brushing chicken with pan juices and covering with foil if necessary to prevent overbrowning, for 2 hours or until cooked through. Transfer to a serving platter. Cover with foil and set aside for 10 mins to rest.
Meanwhile, place potato in a large saucepan and cover with water. Bring to the boil over high heat, then reduce heat to medium and cook for 15 mins or until potato is very tender. Drain and set aside for 5 mins to allow steam to evaporate. Return to pan and use a potato masher or fork to mash until smooth. Add cream and 50g remaining butter and stir until smooth. Season. Transfer half the mash to an airtight container and place in the fridge to reserve for the rolls (right).
Melt the remaining butter in a large frying pan over medium heat. Stir-fry the silverbeet and remaining garlic for 4 mins or until silverbeet wilts.
Carve chicken into pieces. Transfer breast pieces into an airtight container and place in fridge to reserve for our Chicken and Brussel Sprouts pie. Divide stuffing, silverbeet, remaining mash and remaining chicken among serving plates. Drizzle with the pan juices to serve.
COOK. STORE. SAVE.
Clever storage: To make the leftover butter and garlic last longer, make garlic butter and freeze it to use later thanks to the recipe at coles.com.au/garlicbutter.
Use it up: Don’t toss the chicken bones – they’re perfect for making stock. Go to coles.com.au/chickenstock for inspiration.
Our succulent roast chicken is generously stuffed and served alongside a creamy mash for the ultimate comfort meal.
Preheat the oven to 180°C. Place a wire rack in a large roasting pan. Heat 20g butter and half the oil in a medium frying pan over medium heat. Add the leek, brussels sprout and half the garlic and cook, stirring, for 3-5 mins or until the leek softens. Transfer to a bowl. Stir in the bread. Season.
Pat the chicken cavity dry with paper towel. Spoon bread mixture into the cavity. Use kitchen string to tie legs together. Place chicken on the rack in the pan. Rub with remaining oil and season with pepper. Roast, brushing chicken with pan juices and covering with foil if necessary to prevent overbrowning, for 2 hours or until cooked through. Transfer to a serving platter. Cover with foil and set aside for 10 mins to rest.
Meanwhile, place potato in a large saucepan and cover with water. Bring to the boil over high heat, then reduce heat to medium and cook for 15 mins or until potato is very tender. Drain and set aside for 5 mins to allow steam to evaporate. Return to pan and use a potato masher or fork to mash until smooth. Add cream and 50g remaining butter and stir until smooth. Season. Transfer half the mash to an airtight container and place in the fridge to reserve for the rolls (right).
Melt the remaining butter in a large frying pan over medium heat. Stir-fry the silverbeet and remaining garlic for 4 mins or until silverbeet wilts.
Carve chicken into pieces. Transfer breast pieces into an airtight container and place in fridge to reserve for our Chicken and Brussel Sprouts pie. Divide stuffing, silverbeet, remaining mash and remaining chicken among serving plates. Drizzle with the pan juices to serve.