Roast Chicken and Root Vegetables with Sage and Shallot Stuffing

Treat yourself to sweet and tender chicken thighs with chunky seasonal root veg, brought together with a blend of garlic, rosemary and olive oil served with shallot-laden stuffing balls.


  1. 1 Begin by preparing the vegetables. Peel and chop onion, carrots, swede and parsnip into bite sized chunks (around 20mm x 20mm). Then, wash and quarter the new potatoes.

  2. 2 Cut the chicken thighs in half, strip and chop rosemary and crush the garlic.

  3. 3 Mix all the above with the (crumbled) stock cube, tomato puree and oil.

  4. 4 Place the mixture in a roasting tray, in a hot oven, at 200 degrees for 15 minutes.

  5. 5 Remove from the oven and stir well. Add a little water if the vegetable or chicken has become too dry. Pop the tray in the oven and bake for further 15 minutes at 180 degrees.

  6. 6 Meanwhile, peel and finely chop shallots, then gently fry in butter without allowing them to brown.

  7. 7 When the shallots are soft, add them to stuffing mix and hot water as per instructions on the packet.

  8. 8 Leave to stand for 5 minutes then divide into 8 stuffing balls.

  9. 9 Place the stuffing on a separate roasting tray alongside the chicken and vegetable bake.

  10. 10 When stuffing balls are browned, remove both items from the oven and serve.


  • 8 chicken thighs, skinless
  • 50ml olive oil
  • 150g carrots
  • 150g swede
  • 150g parsnips
  • 150g onion
  • 150g new potatoes
  • 1 chicken stock cube
  • 1 pack sage and onion stuffing
  • 100g shallots
  • 2 garlic clove
  • 25g tomato puree
  • 2 sprigs fresh rosemary
  • 25g butter

Serves 4

Total time required 45 mins

  • Preparation time: 15 mins
  • Cooking time: 30 mins