Roast Chicken W/ Stuffing Root Vegetables Recipe – D'Open Kitchen Culinary School

Ingredients

• 1/2 tsp Rosemary
• 1/2 tsp Thyme
• 1/2 tsp Oregano
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 2 tbsp Oil
• 2 tbsp Butter
• 1 Onion Diced
• 1 tsp Parsley
• 100 g Breadcrumbs
• 1 Egg beaten
• Roasted Vegetables
• 1 Onion Wedges
• 1 Carrot Wedges
• 2 Potatoes Wedges
• 150 gm Pumpkin Wedges
• Au Jus
• 1 tbsp Butter
• 1 tbsp Flour
• 1 Chicken Stock cube
• 1 tsp Salt
• 1 tsp black pepper