Rosemary Roast Chicken Breast with Cranberry Stuffing Balls & Gravy

Steps

1. Preheat oven to 230°C (or 210°C fan bake).
2. Dice kumara, parsnip & beetroot. Toss all on a large lined oven tray with pumpkin and oil and season with salt and pepper. Roast on lower oven rack for 35 minutes, until golden and tender.
3. Melt first measure of butter and finely dice onion. Combine both in a medium bowl with stuffing mix, egg, milk and salt and use clean hands to mix until well combined. Roll into golf-ball sized balls and place on lined oven tray. Bake on upper oven rack for 25-30 minutes, until golden and cooked through (see tip).
4. Finely chop rosemary. Pat chicken dry, toss with rosemary and season with salt and pepper. Heat oil in a medium fry-pan on high heat and cook chicken, skin-side down for about 3 minutes, until golden. Flip and cook a further 3 minutes, until golden, but not cooked through.
5. Remove chicken from pan (reserve pan) and add to second oven tray of veggies, pushing veggies to one side. At this point, swap trays so veggies with chicken are on upper tray and veggies with stuffing balls are on lower tray. Roast chicken for 12-16 minutes (depending on thickness), or until cooked through. Remove chicken from tray and wrap in foil to rest for a few minutes before slicing thickly.
6. Melt second measure of butter in reserved pan on medium heat. Add gravy spice blend and cook, stirring, for about 30 seconds, until fragrant. Slowly add water measure while whisking and simmer for 2-4 minutes, until thickened slightly. Keep warm on low heat until chicken and veggies are ready. Just before serving, add any chicken resting juices to gravy and toss spinach with veggies to wilt.
7. Chicken with roasties, stuffing and gravy.