Roast Chicken with Leek, Feta and Apple Stuffing

Steps

1. Preheat oven to 220°C. Prep veggies and chicken. Dice potatoes 1cm. Slice first measure of leek 1cm and cut Brussels sprouts in half. Pat chicken dry, place on a lined baking tray and season. Mix honey, mustard and oil in a bowl and brush over chicken. Toss vegetables with a drizzle of oil and place around chicken.
2. Cook chicken and veggies Roast chicken and veggies for 20-25 minutes, until chicken is cooked through. Turn oven to high grill for final 3 minutes of cook time. Once cooked, toss through spinach and set tray aside to rest the chicken before slicing thickly. Thinly slice second measure of leek and grate apple.
3. Making stuffing Add breadcrumbs, milk, egg and first measure of butter to a medium bowl and mix to combine. Heat a drizzle of oil in a large fry-pan on medium heat. Cook leek for 3-4 minutes, until softened. Add leek, first measure of roast chicken spice mix, apple and salt to bowl, crumble in feta and mix to combine. Season with pepper.
4. Cook stuffing Place foil onto a flat surface and top with baking paper. Pour stuffing mixture on top. Form stuffing into a sausage shape then fold foil over and twist ends to resemble a Christmas cracker. Ensure foil is wrapped tightly so no stuffing will come loose during cooking. Add to tray with chicken and cook for remaining 10 minutes.
5. Make gravy While chicken rests, melt second measure of butter in a small pot on medium heat. Add flour and second measure of roast chicken spice mix and cook for about 2 minutes, stirring, until combined and fragrant. Slowly add stock to pot and cook, stirring constantly, until gravy is smooth and thickened.
6. To serve, divide roast chicken, vegetables and stuffing between plates and pour over gravy.