Ingredients:
- 1 whole chicken (about 4 lbs)
- 1 lemon, halved
- 4 sprigs of thyme
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 lbs potatoes, peeled and quartered
- 1/4 cup milk
- 2 tbsp butter
- 4 cups bread cubes
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried sage
- 2 cups chicken broth
- 1/4 cup all-purpose flour
Directions:
1. Preheat the oven to 375°F (190°C).
2. Season the chicken inside and out with salt, pepper, and thyme. Stuff the cavity with lemon halves.
3. Place the chicken in a roasting pan, drizzle with olive oil, and roast for 1 hour and 30 minutes, or until the juices run clear.
4. For the stuffing, sauté onion, celery, and garlic in a pan with a bit of oil until soft. Add bread cubes, sage, salt, and pepper. Gradually mix in 1 cup chicken broth to moisten the stuffing. Bake in a separate dish alongside the chicken for the last 30 minutes of cooking.
5. Boil the potatoes until tender, mash with milk and butter, and season with salt and pepper.
6. For the gravy, remove the chicken from the roasting pan and set aside. Place the pan over medium heat, sprinkle flour over the drippings, and cook, stirring for 1 minute. Gradually whisk in the remaining chicken broth and cook until thickened.
7. Assemble the butties: slice the roast chicken, place on buttered bread with stuffing and mashed potatoes, and drizzle with gravy.
Prep Time: 20 minutes | Cooking Time: 1 hour 50 minutes | Total Time: 2 hours 10 minutes
Kcal: 720 kcal | Servings: 6 servings