Mustard-glazed roast chicken with Waldorf stuffing

4 servings 6 servings 800 kcal or less autumn autumnal chicken and stuffing christmas dinner family in season mains make ahead over an hour roast dinner sunday roast sunday spread trimmings

N/A

Source

Ingredients

1 large chicken (about 2kg/4lb 8oz)

25g butter

1 tbsp wholegrain mustard

roast potatoes and vegetables , to serve (optional)

3 celery sticks, finely chopped

2 red apples , cored and finely chopped

100g walnut , chopped

100g fresh breadcrumb , handful reserved for the topping

400g sausagemeat (6 sausages)

1 medium egg

handful parsley , chopped

2 tbsp wholegrain mustard

25g butter , plus extra for greasing

Method

Heat oven to 190C/170C fan/gas 5. To make the stuffing, mix together all the ingredients, except the butter, in a large bowl with some seasoning. Scrunch with your hands until well combined.

Season the chicken all over and put in a roasting tin. Smear with the butter and put on the middle shelf of the oven for 50 mins.

Meanwhile, grease a 20 x 30cm roasting tin. Press in the stuffing, then sprinkle with the reserved breadcrumbs and dot with the butter.

Brush the chicken with the mustard, transfer it to a lower shelf and roast for 40 mins more until cooked through and the juices run clear. Put the stuffing on the top shelf at the same time and cook for 40-50 mins until golden and crisp.

Leave the chicken to rest for 10 mins, then serve with the stuffing, along with roast potatoes and veg, if you like.