The oven preheat to 200 ° C (fan 180 ° C) / 400 ° F / gas 6.

Take a really large roasting dish and place the chicken, sausages, sweet potatoes, parsnips, and carrots in the pan in a single layer. Tuck in the garlic cloves and herbs. Season lightly with salt and pepper and drizzle the oil over the top. Roast in the oven for 25 minutes.

Spread the bacon slices with a knife and cut them in half. Wrap the prunes and add them to the roasting dish with the stuffing balls (if using) and sprouts. Toss gently to coat with the oil.

Roast in the oven for 15 minutes more or until the chicken is cooked through and browned and all the vegetables are tender but starting to crisp. Squeeze the garlic out of its skin and gently toss with the chicken and vegetables.

Drizzle with a little balsamic vinegar and divide among 4 serving plates. Serve immediately with a drizzle of salsa and cranberry sauce.