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Festive Roast Chicken, Stuffing and Gravy

Festive Roast Chicken, Stuffing and Gravy

with Roast Potatoes, Honeyed Bacon Sprouts and Root Veg

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Start the festivities early with our Christmas inspired feast. This Festive Roast Chicken, Stuffing and Gravy is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:Cereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time75 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bunch(es)


3 unit(s)

Garlic Clove

450 grams


1 unit(s)

Whole Chicken

1 sachet

Paxo Stuffing

(ContainsCereals containing gluten)

2 unit(s)


2 unit(s)


200 grams

Brussels Sprouts

60 grams

Bacon Lardons

30 grams

Unsalted Butter


20 grams

Chicken Stock Paste

1 sachet


Not included in your delivery

2 tbsp

Olive Oil

4 tbsp

Plain Flour

215 milliliter(s)

Boiling Water for the Stuffing

400 milliliter(s)

Water for the Gravy

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4638 kJ
Energy (kcal)1109 kcal
Fat59.0 g
of which saturates20.0 g
Carbohydrate90 g
of which sugars23.0 g
Protein58 g
Salt3.64 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Small Bowl
Cutting board
Garlic Press
Baking Tray
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Bring a large saucepan of water with 1/2 tsp salt to the boil. Pick the thyme leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Add the thyme, garlic and olive oil (see ingredients for amount) to a small bowl and season with plenty of salt and pepper. Peel and chop the potatoes into 4cm chunks.


Snip the string holding the chicken legs together, remove and discard. Transfer the chicken to a baking tray and rub the thyme oil all over the skin. Roast on the middle shelf of your oven for 60/75 mins depending on size. IMPORTANT: Wash your hands after handling raw chicken and its packaging. Meanwhile, pour a good glug of oil into a deep-sided baking tray (to completely cover the bottom) and pop onto the top shelf in your oven.


Add the potatoes to the pan of boiling water and cook for 7-8 mins or until the edges have softened when you poke them with a knife. Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour (see ingredients for amount). Give your pan a shake to fluff up the potatoes. Take your hot baking tray out of your oven and carefully transfer your potatoes onto it in a single layer, turning in the oil. Season with salt then roast on the top shelf of your oven until golden, 45-50 mins. Turn halfway through.


While the chicken and potatoes roast, boil your kettle. Pop the stuffing mixture into a medium bowl with the boiling water for the stuffing (see ingredients for amount). Let it sit for 5 mins, then mix until combined. Meanwhile, trim the carrots and parsnips, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Trim the Brussels sprouts and halve them through the root. Pop all the veg onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Shape the stuffing mixture into balls (3 per person), then nestle between the veg, drizzle with oil, and scatter over the lardons. IMPORTANT: Wash your hands and equipment after handling raw meat.


When 20 mins of roasting time remain, pop the veg onto the bottom shelf of your oven and bake until tender, 25-30 mins. Meanwhile, melt the butter in a saucepan on medium-high heat, then stir in the remaining flour until combined to make a roux. Cook, stirring, until the roux is a medium-brown colour, 3-4 mins. Gradually stir in the water for the gravy (see ingredients for amount) and chicken stock paste. Bring to the boil, stirring out any lumps that form. Lower the heat and simmer, stirring until the gravy has thickened to your liking, 15-20 mins.


When everything is ready, remove the stuffing balls from the veg tray. IMPORTANT: The chicken is cooked when the juices from the thigh run clear and there is no pink meat. Cook lardons thoroughly. Pour the honey over the roasted veg and toss to coat. TIP: If your honey has hardened, pop it into a bowl of hot water for 1 min. Carve the chicken and share between your plates. Serve with the stuffing balls, roast potatoes and honey glazed veg alongside. Transfer your gravy to a jug for pouring over. Enjoy!