Roast Chicken with Butternut Squash, Thyme and Sage Stuffing Balls

Name: Roast Chicken with Butternut Squash, Thyme and Sage Stuffing Balls
Yield: Makes 6 portions
Ingredients: 1 leek, roughly chopped; 3 tbsp sunflower oil; pinch of brown sugar; 1 tbsp red wine vinegar; salt and pepper; 3 tbsp plain flour; 450 ml/15 fl oz chicken stock; 1 large corn-fed, free-range or organic chicken; 1 tsp Worcestershire sauce; 1 tbsp olive oil; 1½ tbsp finely chopped rosemary leaves; 75 g/3 oz butternut squash, peeled and grated; 150 g/5 oz fresh white breadcrumbs; 1 garlic clove, sliced; 1½ tsp soy sauce; 1 tbsp chopped fresh sage leaves; 750 g/1 lb 12 oz floury potatoes, peeled and cut into large chunks; juice of ½ lemon; 2 tbsp olive oil; 1 tbsp chopped fresh thyme leaves; 2 tbsp soy sauce; 1 carrot, grated; 2 shallots, finely chopped; leaves from 1 rosemary sprig, chopped; 1 egg yolk (optional)

Preparation info

Makes
6
portions

Difficulty
Easy

Appears in

Real Food Kids Will Love

By Annabel Karmel

Published 2018

About

Making time to eat together at the dinner table as a family is so important and a Sunday roast is the ultimate excuse. You’ll be surprised just what younger members will be willing to try when everyone sits down and eats together. The butternut squash stuffing is super tasty, too.

Ingredients

1 large corn-fed, free-range or organic chicken
salt and pepper

Dinner

Method

Mix the marinade ingredients together in a large bowl (big enough to fit the chicken). Add the chicken and coat it in the mixture, then leave to marinate at room temperature for at least 20 minutes.

Preheat the oven to 180°C/350°F/Gas 4. Place the marinated chicken in a roastin