Easter Roast Chicken
with demi-glace sauce and roasted parsnips
Stuffed chicken and tender veg make a fabulous centrepiece to any Easter lunch.
Tags:
Protein Rich
•Family Friendly
•Calorie Smart
•easter
Allergens:
Celery
•Hazelnuts
•Wheat
The quantities provided above are averages only.
Total45 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
320 grams
Irish Chicken Breast
2 unit(s)
Parsnip
1 sachet(s)
Demi-Glace
(Contains: Celery)
10 grams
Hazelnuts
(Contains: Hazelnuts May be present: Cereals containing gluten, Peanut, Sesame)
2 unit(s)
Garlic
½ sachet(s)
Dried Thyme
1 pack(s)
Breadcrumbs
(Contains: Wheat)
1 unit(s)
Shallot
2 unit(s)
Carrot
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)2249 kJ
Energy (kcal)537 kcal
Fat9.9 g
of which saturates1.7 g
Carbohydrate72.8 g
of which sugars20.7 g
Dietary Fiber7.8 g
Protein46.1 g
Cholesterol0 mg
Salt1.87 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and finely chop the shallot.
2
- Place a pan over medium-high heat with a knob of butter.
- When hot, add the shallot, half a sachet of dried thyme (per 2P) and half the garlic.
- Fry for 4-5 mins, then transfer to a bowl. Reserve the pan to use later.
- Add the breadcrumbs and 100ml water (per 2P) to the bowl.
- Mix well and season to taste with salt and pepper.
3
- Cut a pocket horizontally in the chicken breast. Season the inside with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Spoon the stuffing into the pocket. Season the outside of the chicken with salt and pepper. Drizzle with oil.
- Place the stuffed breasts onto a lined baking tray.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
4
- Trim the carrot and parsnip and halve lengthways (peeling optional). Chop into roughly 1cm wide, 5cm long batons.
- Place the veg next to the chicken.
- Season with remaining garlic, salt, pepper and a drizzle of oil. Spread out in a single layer.
- Roast on the top shelf until tender, 20-25 mins. Turn the tray halfway through. IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- When the chicken and veg have been cooking for 15 mins, add the hazelnuts to the tray and return to the oven for remaining cooking time, 6-8 mins.
- Allow the nuts to cool and then bash or roughly chop.
- Return the now empty pan to medium-high heat with a knob of butter.
- Once hot, pour in the demi-glace and allow to warm through.
- Add a splash of water to loosen the sauce if necessary.
6
- Divide the stuffed chicken between plates and drizzle over the demi-glace sauce.
- Serve the roasted parsnips and carrot on the side.
- Scatter the roasted hazelnuts over the top.
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