Serve up a feast this Christmas with a classic roast chicken, delicious stuffing and a medley of colourful vegetables.
- Make Maple macadamia stuffing: Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add bacon and garlic. Cook, stirring, for 4 to 5 minutes or until bacon has browned. Add macadamias. Cook, stirring, for 1 minute. Remove from heat. Cool for 10 minutes. Stir in maple syrup, breadcrumbs, egg and thyme. Season with pepper.
- Preheat oven to 200°C/180°C fan-forced. Place chicken on a board. Spoon stuffing into cavity. Secure with a toothpick to enclose filling. Tie legs together with kitchen string. Transfer chicken to a large roasting pan. Drizzle with half the oil. Season with salt and pepper. Roast for 30 minutes. Reduce temperature to 180°C/160°C fan-forced. Roast for 30 minutes, basting with juices (see note).
- Add pumpkin to pan. Drizzle with remaining oil and half the maple syrup. Season with pepper. Roast for 45 minutes. Turn pumpkin. Add tomatoes to pan. Drizzle with remaining maple syrup. Roast for 15 minutes or until juices run clear when chicken thigh is pierced with a skewer.
- Meanwhile, cook beans in a saucepan of boiling water for 2 to 3 minutes or until just tender. Drain. Rinse under cold water. Add to roasting pan in the last 5 minutes of cooking. Remove string from chicken. Serve with vegetables, sprinkle with thyme sprigs.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set