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

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