Crispy Skinned Chicken and Stuffing

Crispy Skinned Chicken and Stuffing

Herb Gravy and Creamy Mash

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We all know everyone's favourite part of festive dinners is the stuffing! Tonight's dinner combines everything you love about the holidays all on one plate!

Allergens:Wheat/BléTree Nut/NoixMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

Spatchcock Chicken

14 g

Sage and Thyme

2 piece

Ciabatta Roll


28 g

Almonds, sliced

(ContainsTree Nut/Noix)

170 g

Green Beans

1 tbsp

All-Purpose Flour


¼ cup

Dried Cranberries

2 unit

Chicken Broth Concentrate

3 tbsp

Sour Cream


6 g


1 tbsp

Fig Jam

300 g

Yellow Potato

56 g

Onion-Celery Blend

Not included in your delivery

2 tbsp



1.5 tbsp


1.25 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories1190 kcal
Fat57 g
Saturated Fat18 g
Carbohydrate106 g
Sugar23 g
Dietary Fiber10 g
Protein48 g
Cholesterol165 mg
Sodium2450 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Aluminum Foil
Measuring Spoons
Large Pot
Baking Sheet
Potato Masher
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450 °F and wash and dry all produce. Pat chicken dry with paper towels, then season with salt and pepper. Arrange chicken in a 9x13-Inch baking dish, then brush over half the fig jam and drizzle over 1/2 tbsp oil (dbl for 4 ppl). Roast in the middle of the oven until golden-brown, 20 min. Cover, with foil and continue roasting, until cooked through, 15-20 min.**


While chicken browns, roughly chop sage leaves. Strip 1 tbsp thyme leaves from stems. Cut ciabatta into 1/2-inch pieces. Peel, then mince or grate garlic. Whisk together 1 broth concentrate and 1/2 cup water (dbl for 4 ppl), in a 8x8-Inch baking dish (Use another 9x13-Inch dish for 4 ppl). Add ciabatta, cranberries, thyme, onions and celery, half the garlic and half the sage. Toss to combine. Bake in the middle of the oven, alongside chicken, until ciabatta is golden-brown and veggies are tender, 35-37 min. (NOTE: Cover loosely with foil if browning too quickly.)


While stuffing bakes, cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (approx. 1-2 inches) to a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return to the same pot, off heat. Using a masher, mash in sour cream and 1 tbsp butter (dbl for 4 ppl), until smooth. Season with salt and pepper.


While potatoes cook, heat another medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then flour, remaining garlic and remaining sage. Cook, stirring often, until fragrant, 1 min. Add 1 cup water (dbl for 4 ppl), remaining fig jam and remaining broth concentrate. Cook, stirring often, until slightly thickened 6-8 min. Season with salt and pepper. Cover with a lid to keep warm. Set aside.


Finely chop the almonds. Trim beans, then cut in half. Toss beans and almonds with 1/2 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in top of oven, until tender crisp, 10-12 min.


Carve chicken. Drizzle any pan juices from chicken over stuffing and toss to combine. Divide chicken, mash, beans and stuffing between plates. Serve gravy on the side, for dipping.