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Chicken Mummy Roast

Chicken Mummy Roast

with Cranberry Sage Stuffing and Green Bean Ghoul Fingers

The ancient Egyptians believed that mummification was essential to a good afterlife. Well, we’ve got a recipe that will ensure you’re living your best life, right here right now. Here, you’ll be roasting a sumptuous half chicken until it’s as golden and glistening as a pharoah’s treasures. And like the perfectly preserved bodies of kingdoms long past, this one comes with stuffing (although ours has apples, cranberries, and pieces of baguette).


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time55 minutes
Prep Time


serving amount

24 ounce

Half Chicken

1 tablespoon

Fall Spice Blend

1.5 unit


(Contains Soy, Wheat)

1 unit

Yellow Onion

1 unit


¼ ounce


1 ounce

Ocean Spray® Craisins® Dried Cranberries

2 ounce

Chicken Stock Concentrate

6 ounce

Green Beans

Not included in your delivery

1 tablespoon

Vegetable Oil

1.5 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2385 kJ
Calories570 kcal
Fat48 g
Saturated Fat16 g
Carbohydrate65 g
Sugar22 g
Dietary Fiber10 g
Protein46 g
Cholesterol170 mg
Sodium840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan


Preheat and Prep

Wash and dry all produce. Adjust oven rack to middle and upper positions; preheat oven to 450 degrees. Place chicken skin-side up on a baking sheet. Sprinkle with 2 tsp harvest spice (we sent more), salt, pepper, and a drizzle of oil; rub in to moisten. Tear 1½ baguettes into roughly ¾-inch pieces. Place on same sheet (use the rest as you like).

Cook Chicken and Prep

Place sheet in oven. Let roast until bread is crisp and golden, 6-7 minutes. Remove baguettes from baking sheet and set aside. Return chicken to oven on middle rack and roast until no longer pink in the thickest part of thigh, 35-45 minutes. Meanwhile, halve, peel, and dice onion. Finely chop celery. Pick and chop sage leaves until you have 1 TBSP.

Cook Veggies

Heat a drizzle of oil in a small pan over medium heat (use an ovenproof pan if you have one). Add onion and celery. Cook until very soft, 6-8 minutes. Season with salt and pepper. Toss in 1½ TBSP butter, chopped sage, and remaining harvest spice. Cook, stirring, until butter is melted and herbs are fragrant, about 30 seconds.

Make Stuffing

Add baguettes and cranberries to pan and toss to combine. Stir in stock concentrates and 1 cup water, tossing so that liquid is absorbed. Season with salt and pepper. Cover with foil and bake in oven on upper rack for 15 minutes. TIP: Transfer everything to a baking dish first if your pan isn’t ovenproof.

Cook Green Beans and Finish Stuffing

Toss green beans, a drizzle of oil, and a pinch of salt and pepper in a medium bowl. Spread out on baking sheet with chicken. Return to oven and roast until beans are tender and chicken is done, 10-12 minutes. Remove foil from stuffing and continue baking until crisp on top, 10-12 minutes.

Carve and Serve

Let chicken rest for a few minutes after removing from oven, then slice between breast and leg to separate into two pieces (halve breast and divide leg to give everyone both white and dark meat). Divide stuffing, green beans, and chicken between plates and serve.