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Easy roast chicken with apples and mini stuffing balls


Serves: 4
timePrep time: 25 mins
timeTotal time:
Easy roast chicken with apples and mini stuffing balls
Dan Jones

Easy roast chicken with apples and mini stuffing balls


Serves: 4
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
533Kcal
Fat
18gr
Saturates
5gr
Carbs
52gr
Sugars
19gr
Fibre
6gr
Protein
39gr
Salt
0.9gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 8 skin-on, bone-in chicken thighs, excess skin trimmed
  • 2 large baking potatoes
  • 3 tbsp groundnut or vegetable oil
  • 2-3 red-skinned dessert apples
  • 2 tbsp soft butter, melted
  • 1 tbsp caster sugar
  • 1 small red onion
  • ½ x 20g pack sage, leaves only
  • 2 tbsp Taste the Difference balsamic vinegar
For the mini stuffing balls:
  • 1 tsp soft butter
  • 2 shallots, finely chopped
  • 1 rounded tbsp peeled and grated Bramley or dessert apple
  • ½ x 20g pack sage, leaves only, finely chopped
  • 75g white breadcrumbs
  • 1 medium egg, lightly beaten

Step by step

Get ahead
Make the stuffing balls a day ahead; chill.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Put the chicken thighs into a large shallow grill tray or oven tray in a single layer. Cut the potatoes into smallish cubes, toss them in a bowl with 2 tablespoons of oil, then scatter them in the tray. Season everything and roast for 45 minutes until the chicken is golden. Drain the excess fat from the tray.
  2. Meanwhile, for the stuffing balls, melt the butter in a medium saucepan. Add the shallots and apples; cover and soften for about 10 minutes. Then tip into a bowl and mix with the sage, breadcrumbs, beaten egg and some seasoning. Form into 8 small balls.


  3. Slice the red-skinned apples into wedges and remove the cores. Toss the wedges in the melted butter and sugar. Peel the onion and slice it into thin wedges.
  4. Once the chicken has roasted for 45 minutes, arrange the apple wedges, red onion and stuffing balls in the tin and roast everything for a further 15 minutes.
  5. Dip the sage leaves in a little oil, scatter in the tray and lightly brush the chicken skin with balsamic vinegar. Roast for a further 5 minutes. Transfer to a serving dish, if you like.

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