Bake the chocolate sheet pancake

• Prepare the chocolate sheet pancake batter using the family recipe.
• Bake until set, then set aside.

Make the garlic, herb and citrus compound butter

• Mix the softened butter with the garlic, chopped herbs and citrus zest.
• Set aside for the chicken.

Prepare the chickens

• Spatchcock the chickens.
• Separate the skin and push the compound butter underneath.
• Slide herbs under the skin as well.

Build the roasting bed

• Slice the oranges, lemons, clementines and red lemon.
• Slice the leeks and lay everything out on a tray.
• Place the chickens on top of the citrus and leeks.

Roast the chickens

• Put the tray in the oven and roast until golden and cooked through.

Make the crispy duck fat potatoes

• Boil the potatoes in beef stock until tender.
• Drain and toss with duck fat.
• Roast in the oven until crispy.

Roast the vegetables

• Toss the broccoli and Brussels sprouts with oil and seasoning.
• Roast in the oven until charred and tender.

Make the kale salad

• Combine the kale, lettuce, red onion, cranberries and cucumber.
• Add the feta and toss with the dressing.
• Top with the charred citrus.

Make the cranberry agrodolce

• Cook the cranberry agrodolce to serve with the roasted vegetables.

Finish and serve

• Warm the stuffing and gravy.
• Plate everything together and serve.