Ingredients

• 1 chicken thigh
•  1/2 tbsp cranberry sauce
•  25g baby spinach
•  1 tbsp stuffing
•  2 rashers of bacon
•  75g mixed veg
•  1 tbsp of gravy granules

• salt and pepper to season

Preparation

1. Make your stuffing via box instructions.

2. Shred the spinach.

3. Defrost the chicken thigh.

4. Start making your roast potatoes using my recipe.

Methods

1. Cover the chicken thigh with cling film. Using a rolling pin, bash it until it is thin and even (appr. 1cm thick).

2. Remove the cling film and season with salt and pepper.

3. Spread the cranberry sauce over the chicken thigh.

4. Add spinach on top and then add the stuffing.

5. Take a side of the chicken and fold it over, tucking it into the inside of the filling.

6. Continue to roll it lengthways until it resembles a sausage roll shape.

7. Take the bacon and wrap it around the chicken, trying to keep the shape as much as possible. You may need to use 2 pieces to ensure it’s wrapped completely.

8. Place on a baking tray. Put in the air fryer and bake at 175° for 20 mins or in a conventional oven at 200° for 20 mins.

9. Turn it over and bake for a further 10-15 mins or until fully cooked (times may vary depending on cooking method).

10. Remove from the oven, allow to rest for 5 mins. Cut into slices.

11. Cook the mixed veg as per the packet instructions. 

12. Save the water from your veg and put into a jug with the gravy granules. Stir until thickened.

13. Serve with roast potatoes.