Roasted Chicken Breast with roast potatoes, stuffing, cauliflower, mixed beans salad and green beans.

Ingredients

• 1.5 Kg Free range chicken

Stuffing

• 4 slices ham
• 4 slices bacon
• A handful grated Edam cheese
• 2 eggs
• 2 tablespoons bread crumbs
• 1 clove chopped garlic
• 1/4 teaspoon sage
• 1 teaspoon majoram
• 1 teaspoon parsley
• A little salt

Potatoes + Cauliflower

• Olive Oil
• Potatoes (2 per person)
• Onion
• Beef Stock
• Chicken Stock
• Black Pepper
• Moroccan Spices
• Gravy Granules

• Garlic
• Cloves
• Italian Herbs
• Parsley
• Mixed Beans
• Green Beans
• Vinegar

Method

Chicken
Lay your chicken on an oven dish, season with salt and pepper and cover with foil. Place in the oven for 1h 30 minutes. Until the juices run clear.

Potatoes
1. Fry 2 large onions with a splash of olive oil, set aside. Boil potatoes until nearly cooked. Drain potatoes and set aside. In an oven dish place potatoes with onions, Add one oxo beef cube, half chicken cube, black pepper, 1/4 teaspoon Moroccan spices, dissolve some bisto granules in hot water and also add, mix all together add some juice from chicken, and a little water to cover potatoes. Place in oven 190c Fan oven until cooked. Season to your liking and add more bisto granules if needed to thicken sauce.

Stuffing

1. Mix all together and place in oven dish form into a ball, use spoon as it might be sticky. Add a little water so it does not stick. Place in oven, turn over occasionally and if necessary add a little more water. Once cooked wait until cold to cut.

I preferred to make stuffing separately but alternatively you can put in the chicken

Recipe by Ngaire Freyone