Large Mini Roast

Our large mini roasts are free-range chicken, stuffed with sage and onion stuffing and wrapped in bacon, so they give you a roast dinner without the whole bird. The stuffing is homemade. Bake them in a hot oven for about 40 to 45 minutes, until the bacon is golden and the chicken is cooked through, then rest for five minutes. Serve with roast potatoes, vegetables and gravy.