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

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