Roasted Chicken Dinner

While chicken roasts, peel carrot and parsnip, then slice both into 1/2-inch rounds. Add carrots, parsnips, half the garlic puree and 1 tbsp oil (dbl for 4 ppl) to another parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the top of the oven, stirring halfway through, until golden-brown, 20-22 min. Once veggies are tender, transfer to a plate and cover to keep warm. (NOTE: Keep the parchment-lined baking sheet to use again in step 5!)

Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash cream cheese, 1 tbsp butter and 1/4 cup milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper. Cover to keep warm. Set aside.

While potatoes boil, heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then remaining garlic puree. Cook, stirring often, until fragrant, 1 min. Whisk together 1 cup water (dbl for 4 ppl), chicken demi-glace, remaining chicken salt and cornstarch in a small bowl until well combined. Pour mixture into the pot with garlic. Cook, stirring often, until gravy thickens slightly, 4-6 min. Cover with a lid to keep warm. Set aside.

Roughly chop parsley. Using a serrated knife, make 8 cuts width-wise across each roll, leaving 1/4-inch intact at the bottom. Add mozzarella and half the parsley to another small bowl. Season with salt and pepper, then stir to combine. Stuff each cut with mozzarella mixture. Brush 1/2 tbsp oil over each roll, then transfer rolls to the same parchment-lined baking sheet (from step 2). Bake in the top of the oven until mozzarella melts and rolls are warmed through, 5-6 min.