- Egg free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- 3 serves veg or fruit
Our succulent roast chicken is generously stuffed and served alongside a creamy mash for the ultimate comfort meal.
- Serves4
- Cook time2 hour 10 minutes
- Prep time15 minutes, + 10 mins resting & 5 mins cooling time
Ingredients
- 100g butter
- 2 tbs olive oil
- 1/2 leek, pale section only, thinly sliced
- 50g brussels sprouts, thinly sliced
- 4 garlic cloves, crushed
- 1 cup (70g) finely chopped Coles Bakery Stone Baked by Laurent Sourdough Vienna*
- 2.4kg Coles RSPCA Approved Whole Chicken
- 1.25kg brushed potatoes, peeled, chopped
- 1/2 cup (125ml) thickened cream
- 1 bunch silverbeet, trimmed, chopped
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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).
Step 4
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.
Step 5
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.
Recipe tip
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.
Roast chicken with stuffing and mash
- Serves4
- Cook time2 hour 10 minutes
- Prep time15 minutes, + 10 mins resting & 5 mins cooling time
Ingredients
- 100g butter
- 2 tbs olive oil
- 1/2 leek, pale section only, thinly sliced
- 50g brussels sprouts, thinly sliced
- 4 garlic cloves, crushed
- 1 cup (70g) finely chopped Coles Bakery Stone Baked by Laurent Sourdough Vienna*
- 2.4kg Coles RSPCA Approved Whole Chicken
- 1.25kg brushed potatoes, peeled, chopped
- 1/2 cup (125ml) thickened cream
- 1 bunch silverbeet, trimmed, chopped
Description
Our succulent roast chicken is generously stuffed and served alongside a creamy mash for the ultimate comfort meal.
Method
Step 1
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.
Step 2
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.
Step 3
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).
Step 4
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.
Step 5
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.