Equipment Required 

• Parchment lined sheet pan to roast the chicken
• A salad bowl & serveware
• A small saucepan
• A rubber spatula or whisk 
• A larger saucepan filled with 2 inches of water, with a glass bowl set on top + a whisk

Instructions

1. Preheat your oven to 375 degrees Fahrenheit

2. Roast the marinated chicken on a parchment-lined sheet pan for 1 hour, or until juices run clear when you cut between a leg and thigh. 

3. Remove the chicken from the pan, place it on a carving board, and cover with foil for roughly 20 minutes.

4. On the same sheet pan, place the roasted Garlic and Lemon broccolini with Parmesan, and reheat for 8-10 minutes while the chicken rests.

5. While the chicken is resting and the vegetables are in the oven, place the mashed potatoes over a bain-marie and whisk them until they’re piping hot. Keep them warm by lowering the heat to low and whisk them occasionally. If the potatoes dry out a bit, add a splash of milk or cream, or a knob of butter and whisk.

6. Add the mushroom gravy to a small saucepan, bring to a simmer, and transfer to a gravy boat when hot!

7. Toss the salad with our house-made Champagne Vinaigrette

8. Warm up the hot-cross buns for 3 to 4 minutes in the oven, then slather them with butter.

9.Enjoy the roast chicken feast, and don’t forget to save room for coconut cream pie!