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Roast Chicken

Roast Chicken

with Pork Stuffing and an Easy Pan Sauce

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If you’re wondering about that lonely sausage in your box this week it’s destined for this awesome recipe! We asked our butcher Nick to put together some delicious sausages, to create a really easy stuffing for tonight’s chicken. With an easy pan sauce, this recipe is simple to make yet bound to impress!

Allergens:SulphitesCereals containing Gluten

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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

New Potatoes

1 unit(s)


2 unit(s)

Chicken Breast

65 grams

Pork Sausage

(ContainsSulphites, Cereals containing Gluten)

30 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

8 grams


(ContainsCereals containing Gluten)

½ pot(s)

Chicken Stock Pot

Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2213 kJ
Energy (kcal)529 kcal
Fat12.0 g
of which saturates4.0 g
Carbohydrate51 g
of which sugars7.0 g
Protein56 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Tray
Cutting board
Mixing Bowl
Rolling Pin
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm cubes (no need to peel!) and place on a lined baking tray. Drizzle over a splash of oil, season with a pinch of salt and black pepper and toss to coat. Spread out on the tray, then roast on the middle shelf of your oven until they’re soft in the middle and crispy on the outside, 30-35 mins.


Separate the broccoli into florets (mini trees). Place your hand flat on top of the chicken and slice into it from the side so it opens like a book. Lay the chicken between two sheets of clingfilm and whack the chicken using the base of a pan or a rolling pin until it's 1cm thick Slice open the sausage, remove the meat and discard the skin. Put the sausage meat in a mixing bowl and combine with the breadcrumbs to make the stuffing.


Place the stuffing in a line across the long edge of each chicken breast (divide the stuffing evenly!). Roll the chicken breast up tightly, enclosing the stuffing inside. TIP: Secure the rolls with cocktail sticks if you have some. Heat a drizzle of oil in a frying pan on medium-high heat. Season the outside of the rolls with salt and black pepper and fry for 5 mins. Turn regularly to get an even golden colour.


Transfer the chicken to another lined baking tray and roast on the top shelf of your oven, 15 mins. TIP: Don't wash the frying pan. When the chicken is cooked, remove from the oven, cover with foil and rest for a few mins. TIP: The stuffed chicken is cooked when both the stuffing and chicken are no longer pink in the middle. Put a large saucepan of water with a pinch of salt on to boil for the broccoli and boil your kettle!


Dissolve the chicken stock pot in a measuring jug of boiling water (amount specified in the ingredient list). Put your frying pan back on medium heat with a glug of oil and the flour. Stir and cook for 1 minute until you have a thick paste (this is a roux!). Bit by bit, add the stock, stirring well so there are no lumps. Bring to a simmer and keep stirring (use a whisk if you have one!). Cook until thickened to your liking, 3-5 mins.


While the sauce cooks, add the broccoli to the pan of boiling water and simmer until tender, 4-5 mins. Once cooked, drain in a colander. Serve the stuffed chicken, roast potatoes and the broccoli with a good helping of your pan sauce. Enjoy!