Maple Roasted Chicken and Cranberry Sausage Stuffing
with Cheesy Sweet Potatoes, Green Beans and Red Wine Jus
- Wheat
- Cereals containing gluten
- Sulphites
- Milk
- Celery
What's a Sunday without a traditional roast? Simply follow our step-by-step instructions for this [recipe title] and you'll have a feast worth gathering the family for.
Ingredients
1 unit(s)
Whole British Chicken
1 sachet(s)
Maple Syrup
2 unit(s)
Sweet Potato
30 grams
Dried Cranberries
225 grams
British Pork and Oregano Sausage Meat
(Contains: Wheat, Cereals containing gluten, Sulphites)
80 grams
Green Beans
30 grams
Mature Cheddar Cheese
(Contains: Milk)
2 unit(s)
Garlic Clove
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
Not included in your delivery
150 milliliter(s)
Water
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Snip the string holding the chicken legs together, remove and discard.
Transfer the chicken to a baking tray and drizzle over the maple syrup and a little oil. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Prick the sweet potatoes with a fork. Pop them onto the same baking tray, drizzle with oil and season with salt.
Roast the chicken and sweet potatoes on the middle shelf of your oven for 60/75 mins, depending on the chicken size. IMPORTANT: The chicken is cooked when the juices from the thigh run clear and there is no pink meat.
Meanwhile, roughly chop the cranberries.
In a large bowl, combine the cranberries and sausage meat. Roll into even-sized balls, 5 per person.
Pop your stuffing balls onto another baking tray, then set aside. IMPORTANT: Wash your hands and equipment after handling raw meat.
Trim the green beans. Grate the cheese. Peel and grate the garlic (or use a garlic press).
Pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
Allow the sauce to bubble and thicken, stirring regularly, 6-7 mins. Remove from the heat.
When the chicken has 10 mins remaining, pop the stuffing balls onto the top shelf of your oven until browned on the outside and cooked through, 10-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins, then remove from the heat.
Once the chicken is cooked, transfer it to a board to rest, loosely wrapped in foil, 5 mins. Reheat the jus, adding a splash of water if it's a little thick.
Cut open the sweet potatoes and add some butter (if you have any) and sprinkle over the cheese.
Carve the maple roast chicken and share between your plates. Serve the sweet potatoes, green beans and stuffing alongside.
Pour the red wine jus over the chicken to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The maple chicken was a delightful twist on a traditional roast, though some found the maple flavour subtle.
- Ease of prep: Roasting sweet potatoes alongside the chicken simplified preparation and expanded ingredient preferences for some.
- Suggestions: Consider roasting the green beans in the oven to reduce washing up instead of pan-frying.
- Portions: The chicken may be small for four people; adjust portions or sides accordingly.
